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Recipe Name: Almond Meringue Cake With Strawberry And Vanilla Ice Crm Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
See part 1
minutes
Directions:
minutes before serving, transfer cake to serving platter and garnish
with strawberries. Use knife to cut cake into wedges and serve
immediately. For individual dessert shells: Use back of a spoon to
carefully spread about 1/2 cup of meringue inside each traced circle.
Still using spoon, form an indentation in center and a decorative edge
around side of each shell. Serves 8 to 10. Cook's Illustrated,
May/June 1995, Page 13. Credit: Jack Bishop. Nationality: USA Course:
dessert Season:any Method: baked Start to Finish a day Preparation 20
minutes Attention a day Finishing Converted from Mangia!, Cook's
Illustrated 1993-1995 Cookbook NOTES : If you have any meringue left
after piping the two disks, make a few dessert shells. To soften the
ice cream, place it in the refrigerator about thirty minutes before
needed. And remember,not all of the ice cream is needed at the same
time. If you need ice cream softened in a hurry, you can also
microwave it on the defrost setting, checking it every thirty seconds
at first, and then every fifteen seconds as it reaches the softened
state. Recipe by: Cook's Illustrated, Mar./Apr. 1995, Page 21. Posted
to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 12, 1998


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