Apricot Gingerbread Torte & Candied Almond Ice Cream

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Apricot Gingerbread Torte

Yields one each 9” torte
Prepare the Apricots
10 whole Apricots (peeled, remove pit and cut in half)
¾ cup Brown Sugar
4 ½ oz Unsalted Butter
1. Place the butter and brown sugar in a pot on medium heat and bring to a boil.
2. Add the Apricots and let cook for 1 minute, remove from heat.
3. Arrange apricots in bottom of greased 9 “cake pan. Place an apricot in the middle and
arrange them in a circle to completely cover the bottom of the pan. Set-aside.
 

Ginger bread Cake
2 cups All Purpose Flour
4 ½ oz Unsalted Butter
2 tsp Ground Ginger
1 tsp Baking Soda
1 tsp Ground Cinnamon
¼ tsp Ground Cloves
½ tsp Salt
2/3 cup Molasses
1/3 cup Granulated Sugar
1 Whole Egg
¾ cup Hot Water
1. Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
2. In a mixing bowl with the paddle attachment, beat the molasses, sugar, and butter on
high speed until light and fluffy. Make sure to scrape the bowl often.
3. Add the egg and let mix for 1 minute. The mixture may look separated and that’s okay.
On low speed, add half of the sifted flour mixture and mix until incorporated.
Add the hot water and rest of the sifted flour and mix just till combined.
4. Pour the batter on top of prepared apricots and caramel. Bake in the oven @
350 F for 20-30 minutes or until cake is set.

 

Candied Almond Ice Cream

Prepare candied almonds:
1 Egg White
½ cup Brown Sugar
2lbs Slivered Almonds
1. In a mixing bowl, whip the egg white till frothy.
2. Toss the brown sugar and almonds together in the egg white.
3. Spread the mixture on a silpat and bake for 6 minutes @ 350 F,
stir almonds and bake for 6 more minutes or until golden brown.
4. Let cool and set aside.
 

Prepare ice cream base:
3 cups Heavy Cream
3 cups Almond Milk
½ tsp Salt
1½ cups Granulated Sugar (divide amount in 1/2)
1 cup Egg Yolks
1. In a pot combine cream, almond milk, ¾ cup sugar and salt. Bring mixture almost to a boil.
2. Whisk together the egg yolks and ¾ cup of sugar until mixture is thick and pale.
Temper the hot milk mixture into the egg yolk mixture and place all back in the pot.
Cook on med low heat, stirring constantly until the mixture reaches an internal
temperature of 175 degrees.
3. Remove from heat and place in an ice bath to cool. After mixture has cooled place
in the fridge for 2 hours. Spin the mixture in an ice cream machine and fold in the
candied almonds.
4. Place in the freezer, in a shallow pan, covered and let harden over night.