Hey, Y’all, Mai is a special month, Because May 17 is a Norwegian Constitution Day, it is the national day of Norway.
And the month of Mai involves a lot of baking because we love homemade cakes in Norway.
If you have ever made my Daim Ice Cream cake, you are going to love this one,
→Daim ice cream cake comes second of my favorite ice cream cake, this mocca ice cream cake comes first. Before my mom started making Daim Ice cream cake, she used crushed mocca meringues instead of daim-candy. Till this day I still can feel the flavor in my mouth when I think about that ice cream cake, It was my absolute favorite ice cream cake from my childhood and my mom almost always made it when we got guests.
My mom bought ready-made mocca meringues, Mocca meringues are so easy to make in less than an hour, I use homemade because homemade is always better.
This almond crust is gooey, together with the mocca ice cream, it is just heavenly, it is a cake that will please your guest and best of all it is so simple to make.
With Love from Norway.
Mocha meringues ice cream cake
- 4 egg whites, at room temperature
- 2 cups (220 gram) powdered sugar or confectioners’ sugar
- 1 teaspoon vanilla bean paste or vanilla extract, optional
- 2 cups (250 gram) ground almonds
Mocha Ice Cream
- 2 1/2 cups ( 500 ml ) heavy cream, cold
- 5 oz(150 ml) sweetened condensed milk, cold ( see note below ↓)
- 1 teaspoon vanilla bean paste or vanilla extract
- 2-3 tablespoon strong espresso coffee, cold
- 12-15 Mocca meringues, crushed into small pieces, get the recipe →here
Before you start;
- Wipe a stainless-steel bowl and the whisk attachment, of a standing mixer, with a paper towel moistened with lemon juice.
- This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
Directions for the almond base;
- Preheat the oven to 320°F (160°C). Line a 9-inch (24 cm) round springform pan with parchment paper, grease the sides and set aside.
- Combine one cup of the confectioners’ sugar with the ground almonds in a bowl and set aside.
- Place the egg whites into the bowl and beat on low speed until foamy, about 30 seconds. increase the speed to medium-high and beat until soft peaks form about 1 minute.
- Increase the speed to high then add the remaining powdered or confectioners’ sugar, one spoonful at a time.
- Beat on high speed until stiff peaks form and the meringue is glossy and thick.
- Add the vanilla and combine with a spatula.
- With a silicone spatula, fold in the ground almonds and powdered /confectioners’ sugar mixture.
- Pour the mixture into the prepared springform pan.
- Use your spatula to spread evenly and to eliminate any air bubbles.
- Bake on the middle rack of oven for 25-30 minutes.
- Do not over bake this cake! (I bake mine 25 for minutes as I love mine almond cake gooey on the inside)
- Let cool completely. Meanwhile, proceed to make the Mocha ice cream.
Directions for the Mocha Ice cream;
- Pour cold heavy cream into a bowl, whisk until fluffy, and cold sweet condensed milk and with a spatula combine.
- Add vanilla bean paste or vanilla extract and with a spatula combine. (you can skip this step if you don’t have vanilla)
- Add the cold strong espresso coffee, followed by the crushed mocca meringues and blend together with a spatula.
- Have a taste if you feel you want more coffee flavor, add a spoonful cold espresso coffee, and with a spatula combine.
- Pour the mixture over the cooled almond crust, tap the pan on the counter a few times to make the ice-cream layer is even.
- Freeze for at least 5 hours or overnight, covered well.
- This ice cream cake can be kept in the freezer for up to 6 weeks.
- 20 minutes before serving, take the ice cream cake out of the fridge.
- Slice and enjoy!
- Sweet condensed milk usually comes in tins 14oz / 400g by weight, which equals 1 1/4 cups (10 oz / 300 ml by volume)
Have a great day you all. Love Manuela xo
For more detailed step by step of the Almond base, click →here.
Step by step instructions for the Mocha ice cream;
See a video below here how to make Mocca Meringues!
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