Recipe for cooking red raspberry ice cream cake with raspberry amaretto sauce

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce

Posted by Tiffany at recipegoldmine.com 2/13/2002 1:10 pm

Makes approximately 10 servings

For the cake
6 c. red raspberries, frozen
1/2 gallon vanilla ice cream
About 2 dozen Italian-style ladyfingers
1/4 c. amaretto liqueur (optional)
2/3 c. sugar

For the sauce
4 c. frozen red raspberries
3/4 c. sugar
2 Tbsp. amaretto (substitute 1/2 tsp. almond
    extract or flavoring for non-alcoholic sauce)

For garnish
1 c. heavy whipping cream
2 tsp. sugar
1/2 tsp. almond extract or flavoring

To make the cake, prepare springform pan by spraying with cooking spray and then lining it with plastic wrap. Let plastic wrap hang over the sides of the pan.

Thaw 6 c. raspberries. Remove ice cream from the freezer and soften.

Cut ladyfingers in length to be flush with top edge of the plastic-lined pan; stand them with rounded edge at the top, along the sides of the pan. Place additional ladyfingers in the bottom of the pan, squeezing them in tightly to cover completely, cutting to fit in sm. areas as needed. Sprinkle amaretto over all ladyfingers, if desired.

Puree raspberries in a food processor with sugar. Press through a fine sieve into a lrg. bowl. Add softened ice cream to raspberry puree, and combine well. Pour ice cream mixture into greased pan with ladyfingers. Freeze cake, covered with plastic wrap, until frozen hard, about 6 hours or up to 1 week.

To make the sauce, in a food processor, puree raspberries with sugar and amaretto or almond extract or flavoring and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled.

Makes approximately 1 1/2 c..

To serve, remove cake from the freezer and let soften in refrigerator at least 30 mins. before serving time. Remove cake from pan, discarding plastic wrap.

Whip heavy cream with sugar and almond extract or flavoring until stiff peaks form. Garnish cake by piping cream along edge of cake with a lrg. piping tip. Top cream with fresh or frozen whole raspberries.

Serve cake with sauce. Pass extra sauce at the table.

per serving: 557 cal; 7 g pro; 86 g carbo; 21 g total fat (13 g sat. fat); 79 mg chol; 264 mg sod