28 brandi ice cream cake Recipes

dried currants, brandy or whiskey, all-purpose flour, baking soda, ground cinnamon, salt, freshly grated nutmeg, granulated sugar, unsalted butter, melted, persimmon puree, eggs, at room temperature, vanilla extract, walnuts or pecans, toasted and finely chopped, cream cheese, salted butter, at room temperature, vanilla extract, freshly squeezed lemon juice, powdered sugar , sifted, water

unsalted butter, apples (such as honeycrisp; about 2 1/3 lb), peeled, cored, cut into 1/2 cubes, light brown sugar, ground ginger, vanilla bean , split lengthwise, apricot jam, brandy, fresh lemon juice, almonds, cake flour, powdered sugar, sugar, ground ginger, egg whites, room temperature, unsalted butter, melted, vanilla ice cream

plain genoise, eggs, egg yolks, salt, sugar, cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour), cornstarch, coffee buttercream, egg whites, sugar, unsalted butter, softened, instant espresso powder, rum or brandy, meringue mushrooms, egg whites, at room temperature, cream of tartar, granulated sugar, icing sugar, unsweetened cocoa powder for dusting, marzipan mushrooms, almond paste, icing sugar, light corn syrup, cocoa powder

cm round layer sponge cakes (8-inch), brandy, maraschino juice (or another), whole blanched almonds, roasted hazelnuts, dark chocolate, cream, icing sugar

unsalted butter, bay leaves, fresh lemon juice, fresh orange juice, light brown sugar, brandy, salt, ripe bananas, peeled and cut on the bias into 1/3-inch slices (about 1 quart), fresh coarsely ground black pepper, store bought chocolate cake or ice cream, for serving

dark chocolate (highest cocoa content possible), eggs , sparated, sponge cakes, cut to the size of the ramekins, brandy, kirsch (or cherry brandy or black cherry juice, or fresh orange juice), dark mixed fruit (rasberrys, blackcurrants, mulberries, blackberries, etc), water, icing sugar, cream (optional, to serve ), grated chocolate (, optional, to serve ), cornflour (or agar agar, not sure on the proportion though)