Toffee Crunch Torte

This is the other cake I made for my mom’s birthday. It is also adapted from Swedish Cakes and Cookies.The bottom is a meringue and for some reason it really stuck to the bottom of my pan. I think that the reason it stuck to the pan is because I didn’t let it cool completely before adding the ice cream mixture. Even though we didn’t really get to eat the bottom layer of the cake, it was still delicious!

Ingredients

  • 1 cup chopped nuts (I used almonds)
  • 3 egg whites
  • 3/4 cup sugar
  • 1 quart vanilla ice cream
  • 1 bag of Heath bar crunch (can be purchased in the baking aisle, or you could break up 4-5 toffee crunch bars, such as Skor or Heath), plus extra for garnishing
  • Malted milk balls or another candy for garnishing

Directions

>>Preheat oven to 300 degrees F

1) Toast the nuts in a dry, hot frying pan. Make sure to constantly mix the nuts, or they may burn!

2) Beat the egg whites until stiff. Add the sugar and beat until thick and glossy. Stir in the nuts.

3) Grease and flour a 9″ circular cake pan.

4) Pour the mixture into the cake pan. Cook on a center rack for 45 minutes. ALLOW TO COOL COMPLETELY!

5) Let the ice cream soften a little bit. Fold the Heath mix (or crushed candy bars) into the ice cream.

6) Spread the ice cream on top of the meringue, smoothing the top.

7) Cover with foil and freeze for at least 5 hours. (I made this several days in advance–it keeps really well!)

8) Decorate with extra Heath bar and malted milk balls before serving.

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