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Archive for July, 2010

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.

I’ve been pretty busy recently, mostly looking after two small (but fabulous) small children and training for the Melbourne Marathon in October, so my baking has slipped somewhat. I opted out of last month’s challenge and was considering doing the same for this month’s until I realised that it was the perfect chance to make the sour cream ice cream from Alice Medrich’s book Pure Dessert. This recipe had been calling to me ever since I first saw it, which is odd as I don’t generally eat sour cream or ice cream.

Sunita included recipes for chocolate and vanilla icecreams, along with a chocolate fudge sauce. I chose to team the sour cream ice cream with an intense cocoa-based sorbet and a milder cream-based caramel sauce.

The Swiss rolls

Preparation time- 10 minutes

Baking time- 10-12 minutes

Rolling and cooling time- at least 30 minutes

Filling-5-8 minutes

Filling and rolling- 5-10 minutes

Ingredients-

6 medium sized eggs

1 C / 225 gms caster sugar /8 oz+ extra for rolling

6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together

2 tblsp /30ml / 1 fl oz of boiling water

a little oil for brushing the pans

For the filling-

2C / 500 mls/ 16 fl oz of whipping cream

1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

5 tblsp / 70gms/2.5oz of caster sugar

Method-

  1. Pre heat the oven at 200 deg C /400 deg F 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.
  2. 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.
  3. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
  4. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
  5. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. NB – I found that the cake stuck to the teatowel so I would suggest using quite a bit of sugar.
  6. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
  7. 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.
  8. Repeat the same for the next cake as well.
  9. 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.
  10. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
  11. Divide the cream mixture between the completely cooled cakes.
  12. 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).
  13. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

one of the cakes before being rolled

Sour cream ice cream (from Alice Medrich’s Pure Dessert)

2 cups sour cream

2/3 cup sugar

1 tablespoon plus 1 teaspoon cornflour

1/8 teaspoon salt

1 cup whole milk

  1. In a small saucepan, combine the sugar, cornflour and salt.
  2. Whisk in a little of the milk until smooth, then whisk in the remaining milk.
  3. Whisk constantly over medium heat until the mixture is warm and foamy. Continue to whisk until the foam subsides and begins to boil.
  4. whisking constantly, boil steadily for 1.5 to 2 minutes or until mixture thins slightly.
  5. Take the pan off the heat and whisk for a few seconds to release some heat.
  6. A little at a time, whisk the hot mixture into the sour cream.
  7. Cover and chill 12 hours then churn.

Chocolate sorbet (from Alice Medrich’s Pure Dessert)

1 cup unsweetened cocoa (it needs to be really good quality cocoa – I used Valrhona)

scant 1 cup sugar

2 tiny pinches of salt

1 cup of boiling water

1 cup whole milk

1/4 teaspoon vanilla extract

  1. Combine the cocoa, sugar and salt in a heavy based saucepan and whisk in about 1/2 cup of the boiling water to form a thick paste.
  2. Whisk in the remaining water.
  3. Stir over medium heat until tiny bubbles start to form around the edges of the pan. At this point, take it off the heat and stir in the milk and vanilla.
  4. Transfer to a bowl, cover and refridgerate until cold – at least 4 hours.
  5. Churn using icecream maker or by hand.

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 first ice cream. Take the bowl out of the freezer, remove the cling film cover and add the icecream 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).

After filling with the sour cream icecream

Add the caramel sauce over the sour cream ice cream, cover and freeze till firm ( at least an hour).

Soften the chocolate ice cream and spread it over the caramel sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set. I found that the sorbet needed much more time to set – overnight worked well.

and chocolate on top!

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.

Slice and enjoy (quickly as it melts!).

Thanks Sunita for hosting this most enjoyable challenge.

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