HAZELNUT AND VANILLA ICE CREAM CAKE
1/2 cup all-purpose flour
1/3 cup cornstarch
1/3 cup unsweetened cocoa powder
3 large eggs
1/2 cup granulated sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
chocolate leaves (or other shapes) to decorate
HAZELNUT ICE CREAM
4 large egg yolks
3/4 cup granulated sugar
2 cups milk
1 cup toasted hazelnuts, finely ground
1 pint vanilla ice cream
Preheat the oven to 375°F. . Butter a 9 inch springform pan .. Sift the
flour, cornstarch, and cocoa into a medium bowl. . Beat the eggs and sugar
in a large bowl with an electric mixer at high
speed until pale and thick. . With mixer at low speed, gradually beat in the
dry ingredients, alternating with the butter and vanilla. . Spoon the batter
into the prepared pan .. Bake for 30-35 minutes, or until the cake is
lightly browned and springy to the touch .. Cool the cake in the pan for 5
minutes. Loosen and remove the pan sides. Invert the cake onto a rack to
cool completely .. Hazelnut Ice Cream: Beat the egg yolks, sugar, and 2
tablespoons milk in a double boiler until well blended. Stir in the
remaining milk. Cook over low heat, stirring constantly, until the mixture
lightly coats a metal spoon or registers 160°F on an instant read
thermometer. Immediately plunge the pan into a bowl of ice water and stir
until the egg mixture has cooled .. Strain the mixture into a bowl and stir
in the hazelnuts .. Pour the mixture into an ice cream maker and follow the
directions to finish the ice cream .. Trim the edges of the cake and place
in an 8-inch springform pan. Cover with the hazelnut ice cream and place in
the freezer until firm, about 1 hour. . Spread a layer of the vanilla ice
cream and return to the freezer for at least 2 hours .. Decorate with the
chocolate leaves.
Makes one 8-inch cahe Prep: 1 br. + 3 br. to freeze Cooking: 30-35 min ..
Level: 2 . Keeps: 1-2 days in the freezer
Reader's Digest Cakes
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