Skor Ice Cream Filled Meringue Cake

Preparation

• Meringue

  • Line a baking sheet with parchment paper. With a pencil, draw a 20-cm (8-inch) circle. With the rack in the middle position, preheat the oven to 75 °C (170 °F).
  • In a small saucepan, bring the sugar and water to a boil and cook until a candy thermometer reads 120 °C (248 °F). Remove from the heat and set aside, giving you time to whip the egg whites.
  • In a bowl, beat the egg whites until soft peaks form. Gradually add the boiling syrup, beating continuously. The whites will gain in volume and release some steam. Continue to beat for 2 to 3 minutes, until the meringue forms very stiff peaks. With the back of a spoon, spread the meringue over the circle drawn on the paper to form a disc.
  • Place in the oven and leave the meringue to dry slowly for at least 5 hours. Turn the oven off and with the door slightly ajar, leave the meringue in the oven overnight. The next day, if the meringue is not completely dry, dry it again in the oven until it is crisp. Set aside. 


• Crust

  • Preheat the oven to 180 °C (350 °F).
  • In a bowl, combine the crumbs and butter. Lightly press at the bottom of a 20-cm (8-inch) round pan with a removable bottom. Bake 10 minutes. Let cool. 


• Ice cream topping

  • In a bowl, combine the ice cream and candy pieces. Spread over the crust. Cover with plastic wrap. Freeze for at least 1 hour and 30 minutes.
  • Unmould the cake and place the disc of meringue on top just before serving.