German Ice Cream Torte Recipe

The best delicious German Ice Cream Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this German Ice Cream Torte recipe today!

Hello my friends, this German Ice Cream Torte recipe will not disappoint, I promise! Made with simple ingredients, our German Ice Cream Torte is amazingly delicious, and addictive, everyone will be asking for more German Ice Cream Torte.

What Makes This German Ice Cream Torte Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this German Ice Cream Torte.

Ready to make this German Ice Cream Torte Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


PATTI – VDRJ67A
2 lg Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
1 pk Unflavored gelatin
1/4 c Water; cold
5 Egg yolks
2/3 c Sugar
6 tb Sherry
3 c Whipping cream; whipped
2 tb Cocoa
10 oz Frozen red raspberries;
– thawed and drained
1 oz Unsweetened chocolate
1/2 c Whipping cream; whipped and
– chilled
12 Chocolate kisses

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 cream. Top each with candy kiss. Return unwrapped
torte to freezer until 10 minutes before serving. Cut into wedges.

From

Yields
12 Servings



Leave a Reply

Your email address will not be published.