German Ice Cream Torte

Course : Ice Cream
Serves: 1
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2 large egg whites
3 cups whipping cream -- whipped
1/4 teaspoon cream of tartar
2 tablespoons cocoa
1/2 cup sugar
10 ounces frozen red raspberries -- thawed and drained
1 package unflavored gelatin
1/4 cup water -- cold
1 ounce unsweetened chocolate
5 large egg yolks
1/2 cup whipping cream -- whipped and chilled
2/3 cup sugar
6 tablespoons sherry
12 pieces chocolate kisses

Preparation / Directions:

Remove rim from a 9" springform pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper. Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering water until thickened. Cool. Fold egg mixture into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to another and leave third plain. Spread cocoa mixture evenly over meringue. Freeze 10 minutes. Top with an even layer of the raspberry mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with 12 mounds or rosettes of whipped c! ! ream. Top each with candy kiss. Return unwrapped torte to freezer until 10 minutes before serving. Cut into wedges.


Nutritional Information:

4728 Calories (kcal); 351g Total Fat; (66% calories from fat); 50g Protein; 357g Carbohydrate; 2205mg Cholesterol; 690mg Sodium

2 Kitchen's say:
  (5 3/4 Stars!)
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