Frozen Coffee Cake with Topping

Name: Frozen Coffee Cake with Topping
Ingredients: For the dough:; 3 large egg whites at room temperature; 1/2 teaspoon active dry yeast; 1 tablespoon vanilla extract; 1 cup all-purpose flour; 1/2 cup finely crushed biscuits (such as biscotti or wafers); 1/2 cup grated coconut; 1/4 cup chopped nuts or hazelnuts; For the filling:; 1 liter of vanilla ice cream or whipped cream; 1 tablespoon strong brewed coffee; For the topping; 3/4 cup Karo light corn syrup; 2 large egg whites; 1/4 cup all-purpose flour; 1 tablespoon vanilla extract; 1 tablespoon strong brewed coffee

1
For the dough:
2
3 large egg whites at room temperature
3
1/2 teaspoon active dry yeast
4
1 tablespoon vanilla extract
5
1 cup all-purpose flour
6
1/2 cup finely crushed biscuits (such as biscotti or wafers)
7
1/2 cup grated coconut
8
1/4 cup chopped nuts or hazelnuts
9
For the filling:
10
1 liter of vanilla ice cream or whipped cream
11
1 tablespoon strong brewed coffee
12
For the topping
13
3/4 cup Karo light corn syrup
14
2 large egg whites
15
1/4 cup all-purpose flour
16
1 tablespoon vanilla extract
17
1 tablespoon strong brewed coffee

Ingredients

1
For the dough:
2
3 large egg whites at room temperature
3
1/2 teaspoon active dry yeast
4
1 tablespoon vanilla extract
5
1 cup all-purpose flour
6
1/2 cup finely crushed biscuits (such as biscotti or wafers)
7
1/2 cup grated coconut
8
1/4 cup chopped nuts or hazelnuts
9
For the filling:
10
1 liter of vanilla ice cream or whipped cream
11
1 tablespoon strong brewed coffee
12
For the topping
13
3/4 cup Karo light corn syrup
14
2 large egg whites
15
1/4 cup all-purpose flour
16
1 tablespoon vanilla extract
17
1 tablespoon strong brewed coffee

Directions

1
In a small bowl, beat the egg whites with yeast and vanilla extract using an electric mixer until stiff peaks form
2
Gradually add the flour and continue beating for about 5 minutes at high speed until stiff and shiny
3
In another bowl, mix together the crushed biscuits, grated coconut, and chopped nuts or hazelnuts
4
Gently fold in the beaten egg whites
5
Pour the dough into a greased and floured cake pan with a diameter of 24 cm
6
Bake in a moderate oven (150°C) for 30 minutes
7
Let cool completely
8
Mix the softened vanilla ice cream with 1 tablespoon of strong brewed coffee
9
Spread over the cooled cake and refrigerate overnight
10
Prepare the topping: heat the Karo light corn syrup in a small saucepan over medium heat until warm
11
Beat the egg whites until stiff peaks form, then gradually add the flour and continue beating until firm
12
Add the warm Karo light corn syrup to the beaten egg whites and beat until thickened
13
Add vanilla extract, strong brewed coffee, and continue beating until the desired consistency is reached
14
Store the filling in the refrigerator
15
To serve, cover the cake