Perfect for the hot summer weather the Daring Bakers' theme this month was an ice-cream cake. Lucky for me, I was just reunited with my ice-cream maker in Germany and couldn't wait to bring it to use, after a long time in storage.
The outside of the cake contains of a biscuit roll, which in the past I always had problems rolling. This recipe was great and it was easy to manage. I was very busy picking fresh strawberries this season, so I filled the roll with homemade strawberry-vanilla jam and vanilla whipped cream.
The ice-creams I made were also strawberry and dark chocolate. I never thought I would make an ice-cream cake before, but I really liked it, and will definitely make it again. There are so many endless flavor combination that this is really a cake for all seasons. Check out some of my fellow Daring Bakers and there awesome flavor ideas.
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
Swiss Swirl Ice-Cream Cake
(inspired by the recipe of the same name from the Taste of Home website)
The Swiss rolls
3 eggs
100 g caster sugar + extra for rolling
23 g all purpose flour
20 g natural unsweetened cocoa powder, sifted together
20 ml boiling water
300 ml whipping cream
1 tsp vanilla extract
30 g caster sugar
100 ml strawberry jam
Preheat the oven to 200° Celsius (400°F), and line a baking pan with parchment paper.
In a large mixing bowl, add the eggs, sugar and water and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds. Add the flour mixture, in three batches and fold in gently with a spatula.
Spread the mixture out evenly on the baking pan, all the way into the corners of the pan. Place the pan in the centre of the preheated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
In a large mixing bowl, add the eggs, sugar and water and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds. Add the flour mixture, in three batches and fold in gently with a spatula.
Spread the mixture out evenly on the baking pan, all the way into the corners of the pan. Place the pan in the centre of the preheated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
To make the filling:
Warm the strawberry jam over low heat, until it liquefies a little.
In a large bowl beat the whipping cream, when almost stiff add the sugar and vanilla extract.
Open the roll and first spread the jam on top, then spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
Roll the cake up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
In a large bowl beat the whipping cream, when almost stiff add the sugar and vanilla extract.
Open the roll and first spread the jam on top, then spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
Roll the cake up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Strawberry Ice-Cream
(adapted from GU-kuechengoetter)
300 g strawberries
juice of ½ a lemon
80 g fine sugar
150 g heavy cream
100 ml milk
Clean and dry the strawberries and remove their stems. Put into a blender and puree together with the lemon juice and sugar.
Add the cream and milk and blend together. Let cool in the fridge before you put the mixture into an ice-cream machine.
Add the cream and milk and blend together. Let cool in the fridge before you put the mixture into an ice-cream machine.
The Hot fudge sauce
80 g caster sugar
12 g natural unsweetened cocoa powder
1 tbsp cornstarch
175 ml water
14 g butter
½ tsp pure vanilla extract
In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes). Remove from heat and mix in the butter and vanilla. Keep aside to cool.
Chocolate Ice-Cream
(adapted from "The Perfect Scoop"
by David Lebovitz)300 ml heavy cream
12 g unsweetened dutch process cocoa powder
85 g bittersweet chocolate, chopped
150 ml milk
70 g sugar
pinch of salt
3 egg yolks, whisked together
¼ tsp. pure vanilla extract
Warm half of the cream together with the cocoa powder in a saucepan, whisk until blended. Bring to boil, then reduce the temperature and let simmer for about 30 seconds. Remove from the heat and add the chopped chocolate. When melted add the rest of the cream and stir until smooth. Set aside.
In a saucepan heat the milk, sugar and salt. Slowly pour the milk on the egg yolks, while constantly whisking. Put the milk-egg mixture back in the saucepan and slowly heat it up while whisking, until thickened. Pour through a sieve into the chocolate mixture and stir together, also add the vanilla.
Let cool in the fridge before you put the mixture into an ice-cream machine.
In a saucepan heat the milk, sugar and salt. Slowly pour the milk on the egg yolks, while constantly whisking. Put the milk-egg mixture back in the saucepan and slowly heat it up while whisking, until thickened. Pour through a sieve into the chocolate mixture and stir together, also add the vanilla.
Let cool in the fridge before you put the mixture into an ice-cream machine.
Assembly
Cut the Swiss rolls into 20 equal slices (approximately 2 cm each).
Cover the bottom and sides of the bowl in which you are going to set the dessert with plastic wrap.
Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
Take the bowl out of the freezer, remove the plastic film cover and add the strawberry ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour).
Add the fudge sauce over the strawberry ice cream, cover and freeze till firm (at least an hour). Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.
Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.
Enjoy and Guten Appetit!
