Frozen Peppermint Cake

Ingredients:

• 6 individual angel food cakes (or one 8″ angel food cake)
• 3/4 cup hard peppermint candies (or candy canes)
• 1/4 cup water
• 2 cups whipping cream
• 1/4 cup confectioners sugar
• 1/2 teaspoon vanilla
• 1 pint vanilla ice cream

Instructions:

1. Recipe 6 individual angel food cakes (or one 8″ angel food cake)
2. 3/4 cup hard peppermint candies (or candy canes)
3. 1/4 cup water
4. 2 cups whipping cream
5. 1/4 cup confectioners sugar
6. 1/2 teaspoon vanilla
7. 1 pint vanilla ice cream
8. Blend 1/2 cup peppermint candies in a blender until crushed to small bits and place into a bowl for later use. Blend remaining 1/4 cup peppermint candies in a blender until powdered, then add 1/4 cup water and stir to create a syrup.
9. With a mixer, beat the cream, confectioner’s sugar, and vanilla until soft peaks form.
10. You will now use the prepared angel food cakes, crushed candies, minty syrup, whipped cream, and ice cream to create the layered dessert.
11. 1. Slice cakes in half and drizzle the cut sides with 1/2 tablespoon of syrup.
12. 2. Spread 1/4 cup whipped cream on bottom layer.
13. 3. Sprinkle 1 tablespoon crushed candies on top of whipped cream.
14. 4. Reassemble the cake by placing the top layer on top of the bottom layer.
15. 5. Place a small scoop of ice cream in the center hole of the cake.
16. 6. Frost the entire cake with whipped cream and sprinkle with remaining crushed candies.
17. 7. Freeze for 1-2 hours or until firmly set.
18. 1. Slice the cake horizontally to create 3 layers.
19. 2. On bottom layer, drizzle with 2 tablespoons syrup.
20. 3. Spread 1/2 cup whipped cream.
21. 4. Sprinkle 1 tablespoon crushed candies on top of whipped cream.
22. 5. Place second layer on top of bottom layer and repeat steps #2-4.
23. 6. On top layer, drizzle cut side with remaining syrup then place right side up on top of the cake.
24. 7. Place about 3 scoops of ice cream into center hole of the cake.
25. 8. Frost the entire cake with remaining whipped cream and sprinkle with remaining crushed candies.
26. 9. Freeze for 2 hours or until firmly set.
27. I should note that peppermint candies are hard to come by here in Vancouver, so I substituted candy canes. And, the only candy canes I could find were a mix of green and red which means the mint syrup took on a magenta tone. Not necessarily festive but delicious nonetheless.
28. After making the cake, I’m now thinking through other possible flavor combinations using the same approach. My great-grandmother used to have a candy dish filled with anise hard candies which I bet would taste amazing. And, I think the dessert would also work well as a refreshing summer treat so I’m making a mental note to try it next year.
29. The dessert brought back memories of long winters and cheerful holiday gatherings. I had forgotten how the whipped cream takes on an ice-cream texture when frozen and how tender the angel food cake remains. The combination of creamy, crunchy, and minty provided a nostalgic introduction to the Christmas season. May all of you have the happiest of holidays!

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