Regency Hazelnut Ice Cream Cake Recipe
Regency Hazelnut Ice Cream Cake is an amazing nut dessert which you really have to try at home. I served it for a tea party last week and my friends loved it. Try this Regency Hazelnut Ice Cream Cake and you will understand why.
Ingredients
1 3/4 cups hazelnuts
1/2 teaspoon almond extract
4 egg yolks
Spongecake
2 cups sugar
Hazelnut meringue
1/2 teaspoon salt
1/4 cup flour
1 cup whipping cream
8 cups light cream
2 tablespoons confectioners sugar
2 1/2 teaspoons vanilla, divided
Directions
Preheat the oven to 350° F.
Bake the hazelnuts at 350° F for 15 to 20 minutes.
Cover and let stand for 10 minutes.
Rub the nuts between palms of hands or in a towel to remove the thin skins.
Grind the nuts in a food processor or blender.
Reserve.
Beat the egg yolks, sugar, salt, and flour until well blended.
Scald the cream.
Gradually pour it over the egg mixture, beating constantly.
Cook over medium heat, stirring constantly, until the mixture thickens.
Do not let the mixture boil.
Remove from the heat.
Add 2 teaspoons of vanilla and the almond extract.
Fold in the hazelnuts.
Pour the mixture into the freezer container of an electric ice cream maker.
Chill thoroughly.
Follow the manufacturer's directions for freezing.
Remove from the freezer and let soften for 10 minutes before placing on the cake.
Freeze the Spongecake for 10 minutes.
Slice the Spongecake in half horizontally.
Place 1 half on a cake plate.
Reserve the other half for another use.
Place the ice cream on top of the cake.
The ice cream should be about 2/2 inches thick.
The sides should be straight and the top as flat as possible.
Place the Hazelnut Meringue on top of the ice cream.
Return to the freezer.
Whip the cream until stiff.
Add 1/2 teaspoon of vanilla and the confectioners' sugar.
Frost the top and sides of the cake with 2/3 of the whipped cream.
Place the remaining whipped cream in a pastry bag fitted with a decorative tip.
Make rosettes of whipped cream around the top of the cake.
Bake the hazelnuts at 350° F for 15 to 20 minutes.
Cover and let stand for 10 minutes.
Rub the nuts between palms of hands or in a towel to remove the thin skins.
Grind the nuts in a food processor or blender.
Reserve.
Beat the egg yolks, sugar, salt, and flour until well blended.
Scald the cream.
Gradually pour it over the egg mixture, beating constantly.
Cook over medium heat, stirring constantly, until the mixture thickens.
Do not let the mixture boil.
Remove from the heat.
Add 2 teaspoons of vanilla and the almond extract.
Fold in the hazelnuts.
Pour the mixture into the freezer container of an electric ice cream maker.
Chill thoroughly.
Follow the manufacturer's directions for freezing.
Remove from the freezer and let soften for 10 minutes before placing on the cake.
Freeze the Spongecake for 10 minutes.
Slice the Spongecake in half horizontally.
Place 1 half on a cake plate.
Reserve the other half for another use.
Place the ice cream on top of the cake.
The ice cream should be about 2/2 inches thick.
The sides should be straight and the top as flat as possible.
Place the Hazelnut Meringue on top of the ice cream.
Return to the freezer.
Whip the cream until stiff.
Add 1/2 teaspoon of vanilla and the confectioners' sugar.
Frost the top and sides of the cake with 2/3 of the whipped cream.
Place the remaining whipped cream in a pastry bag fitted with a decorative tip.
Make rosettes of whipped cream around the top of the cake.
