Caramel Charlotte With Vanilla Ice Cream - cooking recipe

Ingredients

2 tbsp all-purpose flour
3 None large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup cornstarch, sifted 3 times
18 oz vanilla ice cream, slightly softened
5 oz store-bought caramel topping
1/4 cup sliced almonds, toasted

Preparation

Preheat oven to 350\u00b0F. Grease a 10 inch square cake pan then lightly coat with flour, shaking off excess.
In a stand mixer, whip eggs and sugar until thick and pale. Fold in cornstarch until just combined. Transfer to prepared pan and level surface. Bake for 20 mins, or until golden brown and cake springs back when lightly touched. Let cool in pan for 5 mins then turn out onto a wire rack lined with parchment paper to cool completely.
Slice cake into 1/3 inch slices. Press into base and side of a 9 inch fluted tart pan, trimming to fit. Spoon ice cream over cake and level surface. Freeze overnight, or until very firm. Remove from pan and transfer to a serving plate. Drizzle caramel topping over cake and sprinkle with almonds. Serve.