Waldorf Astoria Frozen Cake
Source of Recipe
The Waldorf Astoria Cookbook by Ted James & Rosalind Cole
This recipe is delicious.
List of Ingredients
1 qt. pralines ice cream (or any good ice cream with pecans)
1 9-inch sponge cake (homemade or bought)
1 pint heavy cream
1/4 c. sugar
Spread soft ice cream into two 9-inch layer cake pans. Cover pans with foil, place in freezer until ice cream is very firm.
Cut cake into three layers. Dip one ice cream-filled pan briefly in hot water and unmold onto bottom layer of cake. Cover with second cake layer, repeat with second ice cream. Top with third layer of cake.
Press cake and ice cream together and place in freezer while whipping cream. Whip cream until stiff, fold in sugar. Spread on frozen cake, covering it completely. Return iced cake to freezer until cream is very firm.
Decorate surface of cake with walnut halves and candied fruit.