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.
Well ... I am feeling a little bit sick today. After licking a dozen spoons (can't help myself) covered with sugar and cream-containing mixtures I am not excited any more about the ice cream cake forming into my freezer. If you ask me now, no more ice cream for me ... Just a few days earlier, I was jumping for joy because my ordered ice machine had arrived. Yes, I ordered an ice machine - not only for the challenge, I had been playing with this thougt for a while, and this month's challenge was the last straw (like the crepe pan - thanks again ;). Of course I had to have the suitable book too - I guess if you have been (food)blogging and reading for a while, you know David Lebovitz. I read this name for the first time as someone mentioned making one of his ice cream recipes, particularly this salted butter caramel ice cream. Not to mention this site has been among my favourites ever since. Of course I ordered The perfect scoop too. I gained two pounds just from looking at the recipes in this book, but nevermind. Luckily I prepared two different ice creams bearing the challenge in mind. Not the caramel one which should be eaten just pure ... I chose a salty caramel sauce instead of the hot fudge. It turned out to be very fluid so maybe I'll keep with the original recipe next time.
Yesterday I recognised it was already the 26th and I had to finish and post the challenge today. The cake is still freezing and not ready to serve - and I couldn't eat a piece to be honest. I am going to taste and make pictures during my next craving for chocolate and sweet stuff, I promise. (Note from the 28th of July: My never-tired-of-sweet-stuff boyfriend completed the task for me, he managed to eat a whole piece of this calorie bomb. During cutting, serving and photographing the cake I had some serious tilting- and melting-promblems but I got at least one good shot displayed beneath.)
Swiss Roll Ice Cream Cake
(inspired by the recipe of the same name from the Taste of Home website)
- 6 medium sized eggs
- 225 grams caster sugar + extra for rolling
- 45 grams all purpose (plain) flour
- 40 gram natural unsweetened cocoa powder, sifted together
- 30 ml boiling water
- a little oil for brushing the pans
- 500 mls whipping cream
- 1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
- 70 grams caster sugar
Preheat the oven at 200 °C approximately. Brush the baking pans (11 inches by 9 inches) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake. In a large mixing bowl, add the eggs and sugar 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. Fold in the water. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans. Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or till the center 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. Repeat the same for the next cake as well.
Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick. Divide the cream mixture between the completely cooled cakes. Open the rolls and 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 cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Milk Chocolate Ice Cream (left), Vietnamese Coffee Ice Cream (right)
Vietnamese Coffee Ice Cream
- 400 g (one can) sweetened condensed milk
- 250 ml strongly brewed coffee
- one tablespoon instant espresso powder
- 35 ml (3 tablespoons) milk
- 35 ml (3 tablespoons) cream
- a pinch of ground coffee
Whisk everything together and freeze into the ice cream maker according to the manufacturers instructions.
Milk Chocolate Ice Cream with Cocoa nibs (2nd layer)
- 115 g milk chocolate (in my case: Sarotti dunkle Volmilch mit Kakaosplittern)
- 190 ml cream
- 200 ml milk
- 75 g sugar
- pinch of salt
- 2 large egg yolks
- 1 tablespoon Sherry
Heat the cream and melt the chocolate into it. Mix sugar, salt and milk in a pan. Whisk the egg yolks together in a bowl, pour the milk into the eggs and transfer back into the pan. Heat slowly, stirring the whole time - do not cook. The mixture should become thicker and coat the back of your spoon. Pour it through a mesh strainer into the chocolate-cream-mixture and add the sherry. Chill the ready mixture and freeze into the ice cream machine according to the given instructions.
Salty Butter Caramel Sauce
- 40 g butter
- 70 g sugar
- 100 ml cream
- one teaspoon coarse salt
Melt the butter in a pan and mix with the sugar. Let the mixture cook until the sugar is dark golden and starts to smoke. Add the cream (be careful) and the salt, stirring the whole time. If you have lumps, stir over low heat until they are dissolved.
Assembly: Cut the Swiss rolls into 20 equal slices (approximately 2 cms each). Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/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). Soften the coffee ice cream. Take the bowl out of the freezer, remove the cling film cover and add the 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 vanilla coffee 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.