Coffee Meringue Ice Cream Cake Recipe 445

COFFEE MERINGUE-ICE CREAM CAKE

Coffee Meringue-Ice Cream Cake image

Store-bought ice cream is ramped up with almonds, ground coffee beans, and a little flaky salt,and then sandwiched between coffee-swirled meringues to form this coffee meringue-ice cream cake. It's a cappuccino lover's dream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 5h

Number Of Ingredients 10

Ingredients

Vegetable-oil cooking spray
5 large egg whites
1 1/4 cups sugar
1/8 teaspoon fine salt
1/4 teaspoon cream of tartar
1 teaspoon liquid coffee extract, divided
1 1/3 cups sliced natural almonds (4 1/2 ounces)
1 1/4 teaspoons flaky sea salt, such as Maldon, divided
3 scant tablespoons high-quality roasted coffee beans
2 1/2 pints coffee ice cream (preferably Haagen-Dazs)

Steps:

Preheat oven to 200 degrees. Trace a 10-inch circle on each of 2 pieces of parchment. Turn over parchment, and place each on a baking sheet. Coat parchment with cooking spray. Place egg whites and sugar in a heatproof bowl set over a pot of simmering water. Stir until sugar dissolves and mixture is warm, about 3 minutes. Remove from heat. Add fine salt and cream of tartar, and beat with a mixer on high speed until stiff, glossy peaks form and meringue is almost cool, about 8 minutes.
Using the traced circles as a guide, gently mound slightly more than half the meringue on 1 piece of parchment and the remainder on the other. Drizzle 1/2 teaspoon coffee extract over the smaller mound, and spread meringue into a flat disk, leaving the edge slightly swoopy and the top smooth. Spread out remaining mound into a slightly thicker disk, using a swirling motion, until it is about 1 1/2 inches away from edge of circle. Drizzle remaining coffee extract over second disk, and swirl in extract with a spoon, leaving some of it very distinct and spreading meringue to edge of circle. Bake meringues until crisp all the way through, about 4 hours. Remove from oven, and let cool completely, about 1 hour.
Raise oven temperature to 325 degrees. Toss together almonds and 1 teaspoon sea salt on a baking sheet. Bake, stirring occasionally, until nuts are deep golden brown, about 18 minutes. Let cool completely. Coarsely grind coffee beans in a spice grinder.
Beat ice cream with a mixer on medium-low speed until slightly softened and mostly smooth, about 30 seconds. Add almonds and ground coffee, and beat until just incorporated. Spread ice cream mixture on flat meringue; sprinkle with remaining sea salt. Top with swirled thicker meringue. Freeze at least 20 minutes or (wrapped in plastic wrap) up to 6 hours. Let sit at room temperature 5 minutes. Cut into wedges, and serve.

COFFEE MERINGUE ICE CREAM CAKE RECIPE - (4.4/5)

Coffee Meringue Ice Cream Cake Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 11

Ingredients

Parchment paper
Vegetable oil cooking spray
5 large egg whites
1 1/4 cups sugar
1/8 teaspoon fine salt
1/4 teaspoon cream of tartar
1 teaspoon liquid coffee extract, divided
1 1/3 cups sliced natural almonds, about 4 1/2 ounces
1 1/4 teaspoons flaky sea salt, such as Maldon, divided
3 scant tablespoons high-quality roasted coffee beans
2 1/2 pints coffee ice cream, preferably Haagen-Dazs

Steps:

Preheat oven to 200°F. Trace a 10-inch circle on each of 2 pieces of parchment. Turn over parchment, and place each on a baking sheet. Coat parchment with cooking spray. Place egg whites and sugar in a heatproof bowl set over a pot of simmering water. Stir until sugar dissolves and mixture is warm, about 3 minutes. Remove from heat. Add fine salt and cream of tartar, and beat with a mixer on high speed until stiff, glossy peaks form and meringue is almost cool, about 8 minutes. Using the traced circles as a guide, gently mound slightly more than half the meringue on 1 piece of parchment and the remainder on the other. Drizzle 1/2 teaspoon coffee extract over the smaller mound, and spread meringue into a flat disk, leaving the edge slightly swoopy and the top smooth. Spread out remaining mound into a slightly thicker disk, using a swirling motion, until it is about 1 1/2 inches away from edge of circle. Drizzle remaining coffee extract over second disk, and swirl in extract with a spoon, leaving some of it very distinct and spreading meringue to edge of circle. Bake meringues until crisp all the way through, about 4 hours. Remove from oven, and let cool completely, about 1 hour. Raise oven temperature to 325°F. Toss together almonds and 1 teaspoon sea salt on a baking sheet. Bake, stirring occasionally, until nuts are deep golden brown, about 18 minutes. Let cool completely. Coarsely grind coffee beans in a spice grinder. Beat ice cream with a mixer on medium-low speed until slightly softened and mostly smooth, about 30 seconds. Add almonds and ground coffee, and beat until just incorporated. Spread ice cream mixture on flat meringue; sprinkle with remaining sea salt. Top with swirled thicker meringue. Freeze at least 20 minutes, or wrap in plastic wrap and freeze up to 6 hours. Let sit at room temperature 5 minutes. Cut into wedges, and serve.

AUNT JEMIMA COFFEE CAKE RECIPE - (3.9/5)

Aunt Jemima Coffee Cake Recipe - (3.9/5) image

Provided by jacksrecipes

Number Of Ingredients 14

Ingredients

TOPPING:
1 cup graham cracker crumbs (5 full size graham crackers)
1/4 cup granulated sugar
1/4 cup chopped nuts (optional)
1 1/2 teaspoons ground cinnamon
5 tablespoons butter or margarine, melted
COFFEE CAKE:
3 cups Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix
3/4 cup granulated sugar
1 cup (8-ounce) sour cream
3/4 cup 2% milk
3 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F. Spray 9"x 13" baking pan with nonfat cooking spray. For topping, combine graham cracker crumbs, sugar, nuts and cinnamon in small bowl. Add butter, stir until mixture resembles coarse crumbs. Set aside. For coffee cake, combine pancake mix and sugar in large bowl; mix well. In medium bowl, combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients. Mix just until dry ingredients are moistened. Batter will be thick. Spread evenly into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm and enjoy!

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