For the dough, "3/4 cup all-purpose flour", "1/4 cup and 2 tablespoons unsalted butter or margarine at room temperature", "3 tablespoons granulated sugar or common sugar", "1/4 cup chopped almonds or hazelnuts"
For the filling:
1 1/2 liters of your preferred ice cream, slightly softened
3 egg whites
1/4 teaspoon tartaric acid
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
For the dough, "3/4 cup all-purpose flour", "1/4 cup and 2 tablespoons unsalted butter or margarine at room temperature", "3 tablespoons granulated sugar or common sugar", "1/4 cup chopped almonds or hazelnuts"
For the filling:
1 1/2 liters of your preferred ice cream, slightly softened
3 egg whites
1/4 teaspoon tartaric acid
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Preheat the oven to hot temperature (200°F)
In a bowl, mix all the ingredients together until they become granular, and fill a cake pan, 24 cm in diameter, without greasing
Bake for 15 to 20 minutes, or until lightly golden
Let it cool
Spread the ice cream over the cake dough
Put it in the freezer to firm up for about 8 hours
Place the oven rack at its lowest position
Preheat the oven to very hot temperature (260°F)
Beat the egg whites with tartaric acid until frothy, then gradually add granulated sugar and beat until stiff and shiny
Mix in the vanilla extract carefully
Spread the whipped cream over the ice cream, carefully, up to the edges of the pan
Bake for 3 to 5 minutes or until lightly golden
Let it rest for 10 to 15 minutes before serving to make it easier to cut.
