This is a make up recipe for me. Hanna's post in January 2010, inspired me to make this cake for a dinner party over the weekend. As I was very involved with baking breads from Fine Cooking (walnut bread, pictured, and ciabatta) in addition to the dinner, I did not do this week's recipe Ice Cream Cake and I am late in posting. I apologize.
Now, my Torta did not turn out as beautiful as the one Hanna prepared, but the guests loved it. My pan was only a 2" high and so some of the batter spilled over. I should have used a collar or a springform pan. Oh well, I trimmed it off and it was okay, not perfect. The torta was light as air and soaked up most of the leche mixture. I think I will make a little less next time. I whipped cream for the top. As I had about 1 cup of rich homemade caramel ice cream left in the freezer, I softened it and incorporated it into the whipped cream. The cream was a little soft, but delicious. All in all, it was a success.
I am in for the Mini Vanilla Bean Pound Cakes and Chocolate Banana Stud Cake for the next two weeks. A friend is coming this weekend for a quilting retreat. She adores chocolate, so I will make that for her.
I loved reading the posts for the Ice Cream Cakes and all of the wonderful combinations. You all are great! Have a wonderful summer weekend!
