Page 302 - Chocolate Cake Doctor

284 C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S

ula. Increase the mixer speed to medium 7. Remove the cake from the freezer. With
and beat for 1 minute more, scraping the a sharp serrated knife, slice the cake hori-
sides down again if needed. The batter zontally into four equal layers. Remove 1
should look well combined. Pour the bat- pint of the strawberry ice cream from the
ter into the ungreased pan. Smooth the freezer. Carefully peel off the cardboard
top with the rubber spatula, and place the carton, and slice the ice cream crosswise
1
pan in the oven. into ⁄2-inch-thick slices. Place the bottom
layer of cake on a serving platter or cake
3. Bake the cake until it is lightly
round, and cover it with flat slices of
browned and the crust feels firm to the
strawberry ice cream, patching it to cover
touch when lightly pressed with your fin-
the entire surface. Use up the entire pint.
ger, 35 to 40 minutes. Remove the pan
Place the next layer of cake on top. Cover
from the oven (leave the oven on), and
the cake with the same piece of foil and
immediately turn it upside down over the
return it to the freezer for 15 minutes.
neck of a glass bottle. Allow to cool for 1
Cover the remaining two layers of cake
hour.
with a fresh piece of foil or plastic wrap.
4. Meanwhile, spread the sliced almonds
8. Remove the cake from the freezer. Also
out on a baking sheet and toast them in
remove the vanilla ice cream from the
the oven until lightly browned, 6 to 7 min-
freezer. Carefully peel off the cardboard
utes. Remove the pan from the oven and
carton, and slice the ice cream crosswise
let the almonds cool.
into ⁄2-inch-thick slices. Cover the top of
1
5. Prepare the 2 recipes of Sweetened the second cake layer with vanilla slices,
Cream, adding the almond extract when patching it to cover the entire surface. Place
you add the confectioners’ sugar. Cover the next layer of cake on top. Re-cover the
the bowl with plastic wrap and place it in cake with the foil and return it to the
the refrigerator to chill. freezer for 15 minutes.

6. Remove the cake pan from the bottle. 9. Remove the cake from the freezer.
Run a long, sharp knife around the edge Remove the last pint of strawberry ice
of the cake and invert it onto a rack, then cream from the freezer. Carefully peel off
invert it again onto a plate so that it is the cardboard carton, and slice the ice
1
right side up. Cover the cake lightly with cream crosswise into ⁄2-inch-thick slices.
foil, and place it in the freezer to firm up Cover the top of the third cake layer with
for 1 hour. strawberry slices, patching it to cover the