Hugrún's Recipes
ISEN

Desserts

Bjarni's marzipan, nougat and meringue ice-cream cake

From
Bjarni
Source
Bjarni, from a newspaper clipping (publication not named on the cutting)
Oven
125 °C125 °C (250 °F)

Ingredients

Meringue layers

  • 4 egg whites
  • 150 g sugar5½ oz sugar

Marzipan ice cream

  • 4 egg yolks
  • 4 tbsp sugar
  • 1 vanilla pod, seeds scraped out
  • 100 g marzipan, grated3½ oz marzipan, grated
  • ½ litre whipping cream2 cups whipping cream
  • 75 g almonds, chopped2½ oz almonds, chopped
  • 50 g dark chocolate, chopped2 oz dark chocolate, chopped

Nougat ice cream

  • 100 g nougat (the soft chocolate-hazelnut kind, sold in bars for baking), soft3½ oz nougat (the soft chocolate-hazelnut kind, sold in bars for baking), soft
  • 2 egg yolks
  • 1 tbsp sugar
  • 3 dl whipping cream1¼ cups whipping cream

Method

Meringue layers

  1. Whisk the egg whites to stiff peaks. Whisk in a third of the sugar, then gently fold in the rest with a spoon.
  2. Using the ring of the springform tin the cake will be assembled in, draw two circles on baking paper and spread half the meringue inside each.
  3. Bake at 125°C for 60 minutes, then turn the oven off and let the meringues cool inside it.Bake at 250 °F for 60 minutes, then turn the oven off and let the meringues cool inside it.

Marzipan ice cream

  1. Beat the egg yolks with the sugar, vanilla seeds and grated marzipan until pale.
  2. Whip the cream to soft peaks and fold it into the yolk mixture.
  3. Freeze for 1–2 hours until starting to firm up, then stir in the almonds and chocolate so they are evenly spread through.

Nougat ice cream

  1. Melt the nougat in a bowl over a pan of hot water, then let it cool a little.
  2. Beat the egg yolks and sugar together, then beat in the cooled nougat. Whip the cream to soft peaks in another bowl.
  3. Fold the nougat mixture gently into the cream, keeping it airy, and keep it in the freezer until needed.

Assembly

  1. Lay one meringue in the base of a springform tin, spread half the marzipan ice cream over it and freeze for an hour.
  2. Then spread over all the nougat ice cream and freeze for another hour.
  3. Add the rest of the marzipan ice cream, top with the second meringue and freeze for at least 4 hours.
  4. Take the cake out of the freezer 20–30 minutes before serving.