Just a note to let you all know that Beyond the Basics was bumped this week for a Daring Bakers Challenge but will be returning next Tuesday on schedule. I promise you, this cake is worth the bump.
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.
Homemade ice cream meets homemade swiss roll cake meets homemade fudge. What could possibly be better? Honestly, not much. This treat tickled every taste bud in my mouth while simultaneously cooling my insides down in a most pleasurable manner. I loved how I could taste each individual flavor while at the same time relishing their combined essence as they melded (or maybe I should say melted) together beautifully into one.
Or in other words, you MUST make this cake. I know I say this every time I do one of these, but this was definitely one of my favorite challenges! The Swiss roll cake was especially delicious and could have easily been served on it‘s own with a swirl of strawberry puree and a smattering of fudge to dip in.
My only regret during the process was that I didn’t freeze the bombe (another word for this beauty) long enough between layers and the blueberry ice cream melted through the cake a bit and turned it purple. Aside from the bleeding color though, this challenge was definitely a Mommie Cooks success! I know you’ve got to be craving a piece by now so let’s get this Swiss cake rolling!
I’m going to take this in steps. We’ll start with the blueberry ice cream first. I chose to make this flavor for the first ice cream choice because I had a leftover bucket of blueberry puree I hadn’t done away with yet from my unsuccessful attempts at blueberry cheesecake ice cream (it tastes delicious but won’t freeze well). Here’s what you’ll need to put it together:
Combine it all together and allow it to cool completely in the fridge. Once it’s cooled, put it into your ice cream maker and let er freeze up. Throw it in the freezer until completely chilled.
Alright, moving on to the fudge sauce.
1 Cup of Sugar
Ok, back to the cake. First up, grease your jelly roll pans and add a slice of parchment paper. Grease up your parchment paper as well.
Grab your eggs and sugar and add it to your mixing bowl. Mix it up until it’s very thick. There should be a trail left behind when your beaters are lifted that should remain for about 10 seconds. It took a good 8 to 10 minutes of beating to get there for me.
In a separate bowl mix together the flour and the almond meal.
Add the flour mixture in three separate batches to the egg mixture and fold in very gently until just mixed.
Pour half the mixture into each jelly roll pan and spread it out.
Place it into the oven at 400 degrees and cook it for about 9 to 10 minutes or until the edges are golden brown and the center is springy. While the cake is cooking, lay out a dish towel and sprinkle some of your caster sugar over the top of it. You can see my first cake rolled up on the right side.
When your cake comes out of the oven, turn it out onto your dish towel, still hot. Cut off any crispy edges from the cake. Now, fold the top portion of your dish towel over the edge of the cake.
Now, starting at the toweled end, roll your cake up in the towel and allow it to cool in the towel. Repeat the same for your second cake.
While the cakes are cooling, it’s time to whip up your strawberry cream. In your food processor, grind up your sugar and vanilla bean. If you don’t have a vanilla bean, you can substitute one tsp of vanilla. Simply add it to the cream before whipping.
Throw in your mixer the heavy cream and sugar/vanilla. Whip it up until you have whipped cream. Now add your strawberry puree and gently fold it in.
Now you’re going to open up your cooled cakes and spread the yummy cream mixture on the two cakes leaving a 1/2″ border around the cake.
Wrap your cakes up in plastic wrap and store them in the fridge until you’re ready to assemble the bombe.
And by golly, we are ready to assemble, so let’s get to it. The first thing you want to do is line a large bowl with plastic wrap.
Now, grab your roll cake and slice it into one inch slices. Line your bowl with the slices. How pretty is it already!?
And just look at the beautiful layers on the inside! Isn’t it elegant?
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