Try this German Ice Cream Torte recipe, or contribute your own.
Suggest a better descriptionRemove rim from a 9" springform pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper. Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering water until thickened. Cool. Fold egg mixture into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to another and leave third plain. Spread cocoa mixture evenly over meringue. Freeze 10 minutes. Top with an even layer of the raspberry mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with 12 mounds or rosettes of whipped cream. Top each with candy kiss. Return unwrapped torte to freezer until 10 minutes before serving. Cut into wedges.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 720 | ||
Calories from Fat: 354 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.3g | 52 % | |
Saturated Fat 20.4g | 102 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 742.8mg | 229 % | |
Sodium 145.2mg | 5 % | |
Potassium 351.9mg | 9 % | |
Total Carbohydrate 81.6g | 24 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 78g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 720
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