Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 10 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
10
- 1 cup white sugar
- 2L vanilla ice-cream
- 160grams unsalted butter, 60g melted, 100g diced
- 400grams fresh cherries
- 1/2 cup cream
- 1/4 cup almonds, toasted, slivered
- 1/4 cup pistachios, slivered
- 200grams ginger thins
Nutrition per serving
2470kJ / 589Cal
2470 Kilojoules or 589 Calories
28% of daily energy intake*
Protein
5.6grams
Fat
31.4grams
Carbs
73.4grams
Sugars
56.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Line the base of a 20cm springform pan with baking paper. Break cookies into a food processor and process until fine crumbs form. Add melted butter and process until combined, then press firmly over the base of the pan.
Step 2 of 4
Soften ice-cream at room temperature for 5 minutes. Spoon into pan over the biscuit base and smooth surface. Cover with plastic and freeze for at least 2 hours or overnight.
Step 3 of 4
Make the caramel sauce. Place sugar into a small saucepan over medium heat. Cook, stirring, for 10 minutes or until sugar melts and turns golden. Add butter and stir until melted. Slowly add cream and cook for 1 minute. Remove from heat. Cool. Pit cherries, reserving a few whole ones for garnish.
Step 4 of 4
To serve, spread top of torte with some of the caramel. Arrange pitted cherries and nuts over surface and drizzle with more caramel. Loosen side of pan and transfer to a chilled serving plate. Top with whole cherries and dust with icing sugar. Cut into wedges and serve with remaining caramel.
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