he mixture and add combined cream, milk and vanilla. Using a
op with 1/4 cup Chantilly Cream.
Chantilly Cream:
Makes about 2
br>To make the sponge cake, beat egg yolks, sugar and
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
00b0F. Grease 2 (8 inch) cake pans and dust with flour
ecan topping.
Bake the cake until a skewer inserted in
In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
Top with a dollop of whipped cream and a berry.
Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
In a large bowl, beat cream, powdered sugar and vanilla together until stiff peaks form. Transfer to a sealed container. Chill until required.
In a second container, combine all the fruit. Seal well and chill until required.
When ready to serve, spoon fruit into waffle cups. Top with chantilly cream.
op of each strawberry.
Chantilly cream is nothing but properly whipped
an to aid when releasing cake from pan). Cut a 1
he gingerbread coffees, whip the cream with a hand held mixer
pread a layer of ice cream over the cookies.
Repeat
ut from another recipe in this book for \"Cheap Cream Cake\" I derive
ontainer of pineapple-coconut ice cream in the refrigerator for 30
mount of ice cream necessary for this mountain cake. You will probably
n 8 inch round cake pan.
Cream butter, sugar and lemon
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
ime syrup in an ice cream machine, following the manufacturer's
archment paper.
Divide ice cream into 3 portions. Return 2
Whip together heavy cream and condensed milk. Add brandy, if using, and spice mix. Fold in raspberries, glace fruit, chocolate and nuts. Line a large glass bowl with plastic wrap then add mixture. Smooth surface, cover with plastic wrap and chill until firm.
Meanwhile, to make the sauce, gently heat heavy cream and chocolate until melted and smooth. Set aside.
Turn ice cream cake out onto a chilled serving platter. Discard plastic wrap and smooth edges with a palette knife. Pour sauce over top and decorate with cherries.