March 5, 2014
If you love Dime bars, you will love this frozen cake with shards of Dime bar entombing its almond centre, like a giant macaroon. This recipe is a family favourite and comes from a book gifted to us by a dear friend from Norway -The Norwegian Church Sjomannskirken cookbook - A real treat and great memories of our children's childhoods spent with our Norwegian neighbours....
- Prep: 30 mins
- Cook: 30 mins
- Yields: 8 Generous
Line the base of a 24-26 cm spring clip tin with non stick baking paper.
To make the cake mixture, whisk the egg whites and icing sugar together until soft and creamy, add the crushed almonds and bake in the centre of a pre heated oven 175c for 30 mins. Leave to cool, remove from the tin and place the cake on a nice serving dish or cake stand.
Whisk the double cream to form soft peaks. In a separate bowl whisk the egg yolks and icing sugar together until pale in colour. Smash the dime bars into small shards and add to the eggy mix along with the cold coffee and optional liquor. Gently fold with a large metal spoon the egg mix into the cream to combine. Place the mix over the top of your cake.
Freeze the cake for a minimum of 4 hours.
To serve, remove from the freezer 15 mins before serving. As a really indulgent addition scatter with shards of Dime bar.
There we have it " Ellen's Dime Cake " Enjoy......