8 egg whites (1 x cup) at room temperature
1 tablespoon of cream tartar
1 1/2 cups of powdered sugar
For the filling
6 cups of chocolate ice cream (1 1/2 liters)
For the glaze
1 cup of unsalted butter, cut into small pieces
2 tablespoons of Karo syrup
2 tablespoons of milk
1/4 cup of chopped almonds with skin
almonds covered in chocolate
8 egg whites (1 x cup) at room temperature
1 tablespoon of cream tartar
1 1/2 cups of powdered sugar
For the filling
6 cups of chocolate ice cream (1 1/2 liters)
For the glaze
1 cup of unsalted butter, cut into small pieces
2 tablespoons of Karo syrup
2 tablespoons of milk
1/4 cup of chopped almonds with skin
almonds covered in chocolate
Preheat the oven to low temperature (120°C)
Line two baking sheets with parchment paper
Using a 20 cm diameter plate as a mold, draw 4 circles on the paper
Grease the paper well
Beat the egg whites until stiff and fluffy in high speed, adding cream tartar gradually, beating well after each addition
Continue beating for about 5 minutes
Spread one-quarter of the whipped cream mixture over each circle, and bake for an hour
Turn off the oven and let it cool down to room temperature for 2 hours or overnight
Remove the ice cream from the freezer and let it sit at room temperature for 10 minutes to soften slightly
To assemble the cake, place one circle of whipped cream on a plate
Spread 2 cups of softened ice cream over it
Repeat the process, making layers of whipped cream and ice cream, ending with ice cream and reserving the last circle of whipped cream
Place in the freezer for 2 hours
Make the glaze: melt the chocolate and butter together in a double boiler with hot water (not boiling)
Remove from heat
Add Karo syrup and milk, mixing well until smooth
Pour the remaining glaze over the reserved circle of whipped cream, and place in the freezer until firm
Cut into 12 slices with a serrated knife and arrange on top of the ice cream layer of the cake
Sprinkle chopped almonds, and decorate the edges with almonds covered in chocolate
Place back in the freezer for 1 hour and serve
Serve 12 slices.
