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Italian Love Cake Recipe

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This recipe for Italian Love Cake, by , is from THE ALBERS' FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meg & Scott Zamzow
Added: Sunday, January 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large angel food cake
1/2 cup of amaretto
1 pint pistachio ice cream
1 pint strawberry ice cream
2 cups (1 1/2 pint) heavy cream
6 ounces (1 package) semisweet chocolate morsels.

Directions:
Directions:
With a sharp serrated knife, using a sawing motion, (electric
knife works great), cut the cake into three layers. Sprinkle
layers with 6 tablespoons of the amaretto. Place one layer on
a serving platter. Cut ice cream into slices and place the
pistachio ice cream on bottom layer. Top with second cake
layer and a layer of strawberry ice cream. Top with third cake
layer. Place in freezer.
In a bowl, mix heavy cream and remaining amaretto and beat until very thick. Frost the sides and top of the cake and place in freezer.
Melt chocolate over very low heat until smooth. Spread chocolate in a 1/4 - inch thick layer on foil and chill until chocolate hardens. With a small cookie cutter, cut hearts out of chocolate and place on top of cake. Freeze cake until ready to serve. (Or if you are lazy like me - you can shave the chocolate over the top of the cake)

Number Of Servings:
Number Of Servings:
Makes a 9 inch cake
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My Italian girlfriend, Joyce, at Ethan Allen gave me this recipe.

 

 

 

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