Friday, February 20, 2015

Baked: The New Orleans, Brown Sugar Praline Ice Cream Cake

This cake! Oh this cake! It took me about 3 days to make the entire cake first came the classic pralines which turned out very well and are made of like 90% sugar. Then came the sweet and salty caramel sauce which I managed to burn just slightly. The slight burnt-ness of the caramel sauce cause me to not use it at all in this recipe, and as much as that saddened me, the recipe was still spectacular without it.

Putting this cake together was a complete mess. I had a 9-inch springform pan and the recipe called for an 8 inch springform pan. I did not have enough of the ice cream to create three layers, and it does not spread very easily, and finally I just ended up creating a two layer instead of a three layer ice cream cake. But, like most things with sugar in them, the cake turned out to be extremely tasty. The toasted pecans added a great toastiness to the coolness of the ice cream cake. I don't think I've had such good pecans. And to think that they were just simply toasted!

Hopefully I can send the rest of the cake home with my brother tomorrow. Hint hint Justin if you're reading this  ;)

12 complete.  58 to go!

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