Title: Ice Cream Cake
Categories: Cake
Yield: 4 Servings

Text

Make good sponge cake, bake half an inch thick in jelly pans, and let them get perfectly cold. Take a pint thickest sweet cream, beat until it looks like ice cream, make very sweet and flavor with vanilla; blanch and chop a pound of almonds, stir into the cream and put very thick between layers.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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