Preheat the oven to 500 degrees. Stir ice cream to soften, and fold in the toasted almonds. Spoon into a 1 1/2 quart bowl lined with plastic wrap. Invert onto the cake. Freeze until firm. For the topping, beat the egg whites, vanilla, and cream of tartar till soft peaks form. Gradually add the sugar, beating until stiff. Place the cake on an ovenproof serving tray, and remove the plastic from the ice cream. Using a pastry bag with a star tip, pipe out a pretty design, covering the entire surface of the cake and the ice cream. Bake for 2 to 3 minutes or until golden brown on the edges. Serve immediately. This recipe yields 8 dessert servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2170 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 10-17-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 8|
|Calories from Fat: 113 (23%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 49.3mg||15 %|
|Sodium 336.2mg||12 %|
|Potassium 474.5mg||12 %|
|Total Carbohydrate 77.9g||23 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 77.1g|
|Protein 20.1g||29 %|
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Calories per serving: 499
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