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German Ice Cream Torte *

German Ice Cream Torte * recipe image
This German Ice Cream Torte features a crisp meringue base topped with three distinct layers of cream: chocolate, raspberry, and plain vanilla. The creamy filling is made with egg yolks, sherry, and gelatin for a rich, smooth texture. Finished with shaved chocolate and whipped cream rosettes, it is an elegant and refreshing dessert for special occasions.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 367.3
Dietary: Gluten-free
Description
This German Ice Cream Torte features a crisp meringue base topped with three distinct layers of cream: chocolate, raspberry, and plain vanilla. The creamy filling is made with egg yolks, sherry, and gelatin for a rich, smooth texture. Finished with shaved chocolate and whipped cream rosettes, it is an elegant and refreshing dessert for special occasions.
Ingredients
  • 2 lg Egg whites
  • 3 cups Whipping cream; whipped
  • 1/4 teaspoons Cream of tartar
  • 2 tablespoons Cocoa
  • 1/2 cups Sugar
  • 10 oz Frozen red raspberries;
  • 1 package Unflavored gelatin - thawed and drained
  • 1/4 cups Water; cold
  • 1 oz Unsweetened chocolate
  • 5 Egg Yolks
  • 1/2 cups Whipping cream; whipped and
  • 2/3 cups Sugar - chilled
  • 6 tablespoons Sherry 12 Chocolate kisses
Directions
  1. 1
    Remove rim from a 9" springform pan.
  2. 2
    Cut brown paper to fit bottom.
  3. 3
    Beat egg whites and cream of tartar until foamy.
  4. 4
    Slowly beat in superfine sugar, beating until stiff.
  5. 5
    Spread evenly on paper.
  6. 6
    Bake 50 minutes at 275~.
  7. 7
    Turn off heat.
  8. 8
    Leave meringue in oven 1 hour with door closed.
  9. 9
    Remove paper.
  10. 10
    Retun meringue to bottom of pan.
  11. 11
    Replace rim.
  12. 12
    Mix gelatin with cold water in top of double boiler.
  13. 13
    Let stand for 5 minutes.
  14. 14
    Add egg yolks, sugar, and sherry.
  15. 15
    Beat over simmering water until thickened.
  16. 16
    Cool.
  17. 17
    Fold egg mixture into the whipped cream.
  18. 18
    Divide into 3 equal parts.
  19. 19
    Add cocoa to 1 portion, raspberries to another and leave third plain.
  20. 20
    Spread cocoa mixture evenly over meringue.
  21. 21
    Freeze 10 minutes.
  22. 22
    Top with an even layer of the raspberry mixture.
  23. 23
    Freeze 10 minutes.
  24. 24
    Cover with plain mixture and freeze 8 hours.
  25. 25
    To serve, remove rim and transfer torte to serving plate.
  26. 26
    Shave unsweetend chocolate over top and sides of the torte.
  27. 27
    Ring top of torte with 12 mounds or rosettes of whipped cream.
  28. 28
    Top each with candy kiss.
  29. 29
    Return unwrapped torte to freezer until 10 minutes before serving.
  30. 30
    Cut into wedges

Nutrition Facts

Servings 12

Amount Per Serving
Calories 367.3kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 113.5mg5%
Total Carbohydrate 70.4g24%
Dietary Fiber 0.0g0%
Sugars 70.3g
Protein 26.3g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, chilled, chocolate, cocoa, cold, cream, dessert, drained, egg, frozen, gelatin, german, ice, kisses, raspberries, red, sherry, simmering, sugar
Read it online: https://www.chefs-mate.com/recipe/german-ice-cream-torte/