Cappuccino Ice Cream Cake
CAKE Mix 400 g grated almond paste, 4 eggs, 4 tbl cocoa, zested lemon.
Center-bake in buttered/parchmented springform 350 deg 20 min. Cool.
Remove/wash rim; replace.
ICE CREAM Whip 500 ml cream really thick. Add 2 1/2 tbl
Nestle espresso, 100 ml conf. Add 3 egg yolks, 3 tbl Baileys (or Amaretto).
ASSEMBLY Pour Ice Cream over Cake; saran pan/freeze. Remove 20
min before serving; blanket w/ grated white and dark chocolate. Carefully
hold bottom of pan under warm tap water a few sec. Transfer to cutting
board; remove paper. Cut triangular wedges. Let stand a few min.
SERVE napped with warm fudge sauce (to gild the lily).