Frozen Italian Cappuccino Cake (Dolce di Gelato al Caffe)
Recipe: #7422
April 27, 2012
Categories: Italian, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day July 4th, Labor Day, Mothers Day, more
"This is similar to the one served at Brocato’s Bakery in New Orleans, they have the best Italian cookies and desserts in that city, for this you must have a plastic cake container with a tight fitting cover to store this cake in the freezer"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (707.1 g)
- Calories 1056.6
- Total Fat - 50.1 g
- Saturated Fat - 26 g
- Cholesterol - 136.6 mg
- Sodium - 736.9 mg
- Total Carbohydrate - 131.5 g
- Dietary Fiber - 11.7 g
- Sugars - 111.6 g
- Protein - 24.2 g
- Calcium - 773.2 mg
- Iron - 2.4 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. In a food processor, grind together the graham crackers, sugar, espresso powder and salt to make fine crumbs. With the processor running, add the melted butter and process just to combine. Press crumbs in the bottom and up the sides of an 8-inch pie plate, making sure the crumbs are evenly distributed. Bake until crispy, about 10 to 12 minutes, then cool completely before filling.
Step 2
Remove ice cream from freezer to soften a bit while you make the whipped cream. With an electric mixer whip cream and confectioners sugar to semi-firm peaks. Add sour cream and mix until just combined.
Step 3
Spread ice cream mixture in an even layer over the crust. Dollop whipped cream mixture on top and spread to a dome shape. Freeze overnight or until cream is frozen. To serve, cut with a sharp knife dipped in hot water.
Tips
No special items needed.
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