Pistachio Ice Cream Cake

Preheat the oven to 350°F

Preheat the oven to medium temperature

PREPARE THE CAKE: in a blender, beat the biscuit until it forms a crumb

Transfer to a 21cm diameter refractory dish, add butter and mix with a wooden spoon

Using a spatula, press the mixture into the bottom and sides of the refractory dish forming an even layer

Trim the excess cake with a knife

Bake the cake in the preheated oven until it becomes firm (approximately 15 minutes). Reserve

PREPARE THE TOPPING: in a blender, beat the egg whites until stiff peaks form. Reserve

In a medium pan, combine Karo, water and sugar and cook over medium heat, stirring constantly with a wooden spoon, until sugar is dissolved (approximately 2 minutes)

Stop stirring and let it simmer until it reaches a soft thread stage (approximately 3 minutes - place a small amount of warm liquid between the indicator and the finger and pull away; if the liquid forms a thread without resistance, it's done)

With the blender still running, add the warm mixture to the reserved egg whites and beat until stiff peaks form again (approximately 5 minutes). Reserve

Using a spoon, fill the reserved cake with pistachio ice cream

Spread the topping reserve over it

Cover with aluminum foil and let it firm up in the freezer (approximately 1 hour)

About 30 minutes before serving, remove the cake from the freezer and reserve at room temperature

Serve immediately

(310 calories per slice)