Almond-Crunch Ice Cream Cake

Ingredients

• 0.7 cup blanched almonds and whole
• 0.7 cup cake flour (not self-rising)
• 1 tablespoon butter unsalted for pans
• 6 large eggs separated
• 1 inch kosher salt 
• 1 cup granulated sugar 
• 2 teaspoons vanilla extract pure
• 1 cup blanched almonds and sliced
• 6 tablespoons granulated sugar 
• 0.5 cup granulated sugar 
• 2 tablespoons amaretto 
• 0.5 teaspoon almond extract pure
• 4 pints whipped cream softened
• 0.8 cup cup heavy whipping cream cold
• 2 tablespoons powdered sugar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• blender
• springform pan
• offset spatula
• serrated knife

Directions

1. Preheat oven to 300 degrees with rack in center.
2. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes.
3. Transfer sheet to a wire rack; let cool completely.
4. Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.
5. Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.
6. In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes.
7. Transfer to a bowl.
8. Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.
9. Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.
10. Bake until a tester inserted in centers comes out clean, 18 to 20 minutes.
11. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.
12. Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water.
13. Spread almond mixture evenly on a parchment-lined baking sheet.
14. Bake until golden, about 25 minutes.
15. Transfer sheet to a wire rack; let cool completely.
16. Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract.
17. Let cool completely.
18. Using a serrated knife, split each cake horizontally into two equal layers.
19. Cut three 24-by-6-inch strips of parchment.
20. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup.
21. Place a cake layer in prepared pan.
22. In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes.
23. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.
24. Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl.
25. Remove cake from freezer and release sides of pan.
26. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips.
27. Garnish top with remaining almond crunch; serve immediately.