Photos of Raspberry Meringue Ice-Cream Cake Recipe
How To Make Raspberry Meringue Ice-Cream Cake
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Serves:
Ingredients
- 2 cups raspberry ice cream
- 4 egg whites
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
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Line a loaf pan with plastic wrap, leaving an overhang on all sides.
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Spread half of the raspberry ice cream evenly in the bottom of the pan. Place in the freezer.
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In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
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Fold in the vanilla extract gently, being careful not to deflate the mixture.
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Remove the pan from the freezer and spread the meringue mixture over the ice cream layer.
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Return the pan to the freezer and freeze for at least 1 hour, or until the meringue is firm.
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To serve, lift the cake out of the pan using the plastic wrap as handles. Slice and enjoy!
Nutrition
- Calories : 270kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 40mg
- Sodium : 85mg
- Total Carbohydrates : 36g
- Dietary Fiber : 1g
- Sugar : 34g
- Protein : 4g
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