Whipped Cream

July 2010 – Daring Bakers’ Challenge


This month’s Daring Bakers’ challenge was brought to us by Sunita of Sunita’s World – Live and Food. The challenge she chose for us was a Swiss Swirl Ice Cream Cake inspired from this recipe from Taste of Home.

Chocolate Swiss Swirl Ice Cream Cake
The components of this challenge consisted of:

The challenge was a bit time consuming but totally worth it, the cake was fabulous. I followed Sunita’s recipes as outlined below. The only thing I changed up a bit was the filling, I decided to add mini chocolate chips to the filling so it would provide a little crunch factor and contrast the creamy smoothness of the ice cream and the light and fluffiness of the cake.

Chocolate Swiss Roll
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tbsp/ 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 tbsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans

Filling
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about 1/2 cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
(I added 1/2 cup of mini chocolate chips to the filling)

Preheat 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.

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 processor 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.

Chocolate Swiss Rolls filled with Vanilla Chocolate Chip Whipped Cream
Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of 1/2 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.

Chocolate Swiss Rolls

Vanilla Ice Cream

2 1/2 cups whipping cream
1 vanilla bean, minced or 1 tsp vanilla extract
1/2 cup granulated sugar

Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Hot Fudge Sauce
1 cup caster sugar
3 tablespoons natural unsweetened cocoa powder
2 tablespoons cornstarch
1 1/2 cups water
1 tablespoon butter
1 teaspoon vanilla extract

In a small saucepan, whisk together the sugar, cocoa powder, cornstarch 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

2 cups whipping cream
1 cup caster sugar
3 tablespoons natural unsweetened cocoa powder

Grind together the sugar and the cocoa powder in a food processor .
In a saucepan, add all the ingredients and whisk lightly.
Place the pan over heat and keep stirring till it begins to bubble around the edges.

To Assemble
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).

Chocolate Swiss Swirl Ice Cream Cake
Soften the vanilla 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)

Chocolate Swiss Swirl Ice Cream Cake
Add the fudge sauce over the vanilla 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.

Chocolate Swiss Swirl Ice Cream Cake

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If you’ve been following my blog for a while you might remember that last February I flew to New York on behalf of Foodbuzz and Electrolux to participate in Kelly Rippa’s Cake-off for a cause. With the help of the Cake Boss – Buddy Valastro, a group of selected Foodbuzz Featured Publishers including myself decorated 5 beautiful cakes and asked you to vote on them in an effort to help raise awareness and funds for the Ovarian Cancer Research Fund (OCRF).

Well, Kelly Rippa has dreamed up a new, fun, delicious, and oh so appropriate summer dessert to be the focus of this summers’ campaign.

A few weeks ago Foodbuzz helped Electrolux and Kelly Rippa raise money for the OCRF by sending two Foodbuzz Featured Publishers and their children to New York to make banana splits.

Serendipity 3
This time Kelly reached out to the Emperor of Ice cream Stephen Bruce, founder of the famed Serendipity 3 in New York City (basically an Ice Cream lover’s paridise) for guidance.

Here is a tiny sampling of Serendipity 3’s handy-work my family enjoyed when we visited Las Vegas last December, and of course the aftermath…

Serendipity 3 Goods
But I digress… Foodbuzz being so very generous is offering it’s Featured Publishers an opportunity to take over it’s Top 9 page for 1 day by posting a Banana Split themed post; in addition to donating $50 towards the OCRF for every Featured Publisher Banana Split themed post they receive.

And, just like with last winter’s Cake-off for a cause you have the opportunity to help raise funds as well by creating your own virtual banana split on Kelly-Confidential.com.

I now give you my version of the perfect banana split…

Monochrome Banana Split Ingredients
Monochrome Banana Split
Monochrome Banana Split

1 scoop dark chocolate ice cream
1 scoop peanut butter brittle ice cream
1 scoop vanilla bean ice cream
1 medium banana
2 tablespoons hot fudge sauce
2 tablespoons hot peanut butter sauce
whipped cream
2 tablespoons chopped peanuts (optional)

Slice the banana lengthwise.

Place the scoops of ice cream between the two banana slices drizzle with hot fudge and peanut butter sauce.

Top ice cream scoops with whipped cream, drizzle more peanut butter sauce and sprinkle with chopped peanuts.

Note: I would have loved to make my own ice cream for this post. However, since I had been out of town on vacation I didn’t get a chance to and didn’t want to miss the opportunity to participate in the challenge for this very special cause.

Peanut Butter Sauce
1/4 cup smooth peanut butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons light corn syrup
2 tablespoons blue agave sweetener

Combine all the ingredients in a small saucepan, place over low heat and stir to combine. Remove from heat when mixture is smooth and creamy.

Mini Monochrome Banana Split
Effects of Serendipity 3
We had an opportunity to enjoy only a couple of Serendipity 3’s amazing desserts while we were in Las Vegas this past December. Next time I go back I’m ordering the Banana Split (Coward’s Portion).

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Tortoise Macarons Reunited
Platypus Macarons Reunited
Don’t let the pretty pictures above fool you. Sure these guys look pretty happy now, but it’s nothing like what they looked like a few hours ago.

In search of the wild Macs...
This morning while Tommy the Tortoise was quietly enjoying his lunch of yummy leafy greens, he was approached by his friend Paul the Platypus.

“Tommy, Tommy, stop eating I have something important to tell you! Kimi the Kangaroo just told me that she saw both our families head out on a quick excursion this morning and they haven’t returned yet. I’m worried, I think we both need to go out and look for them.”

Tommy left his half-eaten lunch, and left with Paul in search of their families. According to Kimi they were headed in the general direction of the Evil River Lady’s house. So that’s where they decided to go.

Frightened Tortoises
Tommy quietly sneaked into the Evil River Lady’s house and found his family hiding inside their shells and as still as can be there on her kitchen counter.

Chocolate Macaron Shells
Tommy quietly tapped his brother’s shell and told him he was there to help get everyone out.

Tortoise Macarons in the making
After hearing the good news that they were being rescued, everyone quickly popped out of their shells.

Tortoise Macarons
And followed Tommy through the escape route.

Where the wild Macs are...
While attempting to escape Tommy heard a sound, he told everyone to sit still and wait quietly.

Where the wild Macs are...
After the coast was clear they all made a run for it and made it out of there safely. Paul was glad to see Tommy reunited with his family. Now it was Paul’s turn to bring his family to safety as well.

Intermission…

Chocolate Macaron Shells

100 gr egg whites (roughly 3 egg whites), aged for at least 48 hours
50 gr granulated sugar
180 gr powdered sugar
20 gr unsweetened cocoa powder
110 gr ground almonds (slivered, blanched, sliced, whatever you like)

Prepare the macarons:

In a bowl whisk together the powdered sugar, cocoa powder, and ground almonds. Set aside.

In a stand mixer fitted with the whisk attachment, whip the egg whites until they appear foamy. While the mixer is running carefully pour in the sugar in a slow stream. Continue beating the whites on high until they reach a consistency similar to that of shaving cream.

Be careful not to over-beat, or the meringue will be too dry.

Add the nut, powdered sugar, and cocoa mix to the meringue, and begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

Preheat the oven to 300 degrees F.

When ready, bake for 14 to 15 minutes, depending on their size they might require a longer baking time. Let cool.

Whipped Dark Chocolate Ganache

1/2 cup bittersweet (60% cocoa) chocolate chips
1/2 cup heavy cream

In a small saucepan warm the heavy cream once hot and before it comes to a boil remove from heat and add the chocolate chips. Let the chocolate chips sit for a minute or two then whisk until it is smooth and creamy. Let the ganache cool at room temperature or in the refrigerator.

Once the ganache has cooled down, whip with a hand mixer fitted with a whisk attachment.

Back to the story…

Platypus Macarons in the making
When Paul got to the Evil River Lady’s kitchen he was shocked to find his entire family asleep belly up. It turns out the Evil River Lady’ gave Paul’s family a sleeping potion.

Platypus Macarons in the making
Not knowing what to do, Paul went and got Tommy to come and help him out with the situation.

Where the wild Macs are...
Paul and Tommy began waking everyone up from their deep sleep.

Platypus Macarons in the making
Once everyone was half-awake they all managed to follow Paul out of the Evil River Lady’s kitchen and out of her house.

Where the wild Macs are...
They were relieved that they had managed to get out of there safely. Paul was so overjoyed with excitement; he wanted to celebrate having his family by throwing a big party.

Where the wild Macs are...
Unfortunately the effects of the sleeping potion had only worn out temporarily, after a few hugs and smiles everyone but Paul fell fast asleep again.

Paul decided he was going to celebrate on his own… he went for a refreshing swim in the river then he filled up on a yummy shrimp cocktail.

Mac Tweets Logo

In keeping with this month’s MacTweets – Mac Attack Theme “Take a Walk on the Wild Side”, not only did these little Macs take a walk on the wild side, they ended up getting lost on the wild side.

Luckily for everyone they were rescued and brought to safety.

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Caffeine Spiked Tres Leches Cake

This past weekend we were invited to a surprise bithday party for a family member who is visitng from Australia.

Let me explain a little… the birthday boy who is a native Australian married my husbands niece a few years ago, they were living here in California until about six months ago, when he received a great job offer back in Australia, and he and his family decided to move back.

While here on vacation my niece decided to throw him a surprise birthday party and thanks to the Internet she was able to plan and organize the entire party while still in Austrlia.

Once she arrived in the US there were only a few loose strings she had to take care of. All in all the party was a HUGE success!

We weren’t planning on showing up to the party empty handed of course, and decided that dessert would be the perfect gift. Something he could enjoy right away and not worry about having to lugg back or pay excess luggage fees on.

OK, now take one good look at this pretty and innocent cake and be ready to experience it’s wrath. In it’s defense though, I will say it was SOOOOO worth it!

Here is a tiny glimps of what I had to clean up. It got so bad I had to stop whipping the eggs and cover my mixer with a towel until I finished beating them into submission.

Messy...
Coffee Three Milks Cake
from Dulce by Joseluis Flores

10 eggs
1 cup + 2 tablespoons granulated sugar
4 tablespoons instant coffee
1 cup + 2 tablespoons all-purpose flour
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
1 cup borghetti coffee liqueur

Coffee Spiked Tres Leches Cake
10 egg shells

Preheat oven to 325 degrees F.

In the bowl of a stand mixer beat the eggs on high speed until they are thick and light in color, about 5 minutes. Continue beating and carefully pour sugar and instant coffee into the mixture. Beat for an additional 8 minutes, until the mixture has tripled in volume.

Sift the flour into the egg and sugar mixture, fold to combine making sure you don’t stir or beat, to prevent the eggs from deflating.

Grease a 13 x 9 inch baking pan and pour batter into the pan. Bake for 40 – 50 minutes. Cake is done when the cake springs back when lightly pressed, and when a toothpick inserted into the center comes out clean.

Let the cake cool, with a toothpick or skewer pierce the cake over the entire surface, this will allow the milks to be soaked in throughout the cake.

Coffee Spiked Tres Leches Cake
Whisk the milks, heavy cream and coffee liqueur together. Pour slowly over the entire cake. Cover and refrigerate for at least 2 hours, or until the liquid has been completely absorbed. The cake will keep for up to 2 days in the refrigerator.

Chocolate Mascarpone Mousse

1 cup heavy cream
7 ounces bittersweet chocolate chips
8 ounces mascarpone cheese

Warm heavy cream in a small saucepan over medium-high heat. Once warm remove from stove and pour chocolate chips, whisk until chocolate chips have melted and place in the refrigerator to chill.

Whip mascarpone on medium until soft peaks form, be carefull not to overwhip. Carefully fold the chilled heavy cream and chocolate mixture into the mascarpone.

Coffee Whipped Cream

1 teaspoon gelatine
2 tablespoons hot water
2 cups heavy cream
2 tablespoons instant coffee powder
2 tablespoons powdered sugar
1 tablespoon coffee liquoure (such as Tia Maria)

Combine the hot water and gelatine, still well, and let it cool.

Whip heavy cream until soft peaks form. Pour cooled gelatine into the heavy cream mixture and whip to combine, then add the instant coffe powder, powdered sugar and coffee liquore. Whip until stiff peaks form.

Cake Assembly

Coffee Spiked Tres Leches Cake
Coffee Spiked Tres Leches Cake
Carefully slice cake in half lengthwise place one slice over a serving platter. Pipe or with a spatula layer the chocolate mascarpone mousse over the top of the cake. Place the second layer of cake on top. With a spatula cover the cake with the coffee whipped cream.

Coffee Spiked Tres Leches Cake
Coffee Spiked Tres Leches Cake
Coffee Spiked Tres Leches Cake
Sorry I wasn’t able to take a better picture of the sliced cake, I quickly slid in to take the shot while it was being sliced.

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Chocolate Peanut Butter Extravaganza Cake

This past Monday (Memorial Day) was our middle son’s 14th birthday.

The weather has been so beautiful these past couple of days that we just couldn’t resist a trip to the beach. We decided to get an early start and headed out knowing that it was probably going to get crowded later in the day.

Our first stop was Bonjour for breakfast, the birthday boy ordered french toast, my husband and his brothers all went with the ham, cheese and mushroom omelette, and I ordered the salmon crepes. Everything was delicious!

Breakfast at Bonjour in Dana Point
After breakfast, we drove a couple of miles down to the beach. The boys tossed around the football for a bit, we tried playing badminton but it was just too windy. I layed out on the beach and read a little while the boys braved the very cold Pacific – BRRRR. The only way I was going in was in a full wet suit.

Beach Time
Some people made sure they got the full beach experience, including bathing in what felt like ice cold water to me.

Fun in the sun
Later in the day we headed back home and rested a little then we washed up and got ready for dinner. The birthday boy chose our favorite local Sushi restaurant.

Everyone chose their favorites which included a rainbow roll, fresh oysters, a couple of snow drop rolls, seared ahi tuna, and an albacore garlic roll that was fantastic!

Birthday boy chose sushi for dinner
Once we were done with dinner, they dimmed the lights and brought out a softball sized Green Tea Mochi Ice Cream which was gone in a flash!

Birthday Dinner at Marui Sushi
After dinner we headed back home, sang Happy Birthday and ended the evening with a small slice of Peanut Butter Extravaganza Cake.

Cake Time
Peanut Butter Extravaganza Cake
The birthday boy’s favorite candy bar happens to be Butterfinger so while flipping through my cookbooks trying to decide what type of cake to make him, I came across “Peanut Butter Mousse with Milk Chocolate Chantilly, Peanut Brittle, and Chocolate Cake” in The Modern Cafe by Francisco J. Migoya and said aha! This is it!

I switched it up a little and kind of pieced together my own version of this amazing cake.

Peanut Butter Mousse
adapted from Stephanie’s Kitchen

3 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract

In a bowl combine the heavy cream and vanilla with a hand mixer whip until stiff peaks form. Place in the refrigerator while you move on to the next step to keep the whipped cream chilled.

In a bowl combine the cream cheese, sugar, milk and peanut butter. With a hand mixer beat until smooth and creamy.

Place a 9″ x 6″ round ring mold over a sheet pan lined with plastic wrap. Pipe the chilled mousse into the mold and smooth top with an off-set spatula and freeze.

Refrigerate until very cold.

Peanut Butter Mousse

Peanut Butter Mousse

Peanut Butter Mousse

Milk Chocolate Chantilly
adapted from The Modern cafe by Francisco J. Migoya

500 g heavy cream
160 g milk chocolate

Bring the heavy cream to a boil Pour over the chocolate blend until uniform then refrigerate. Once chocolate is cool enough beat until stiff peaks are formed. Pipe whipped cream into 9″ ring frame (I didn’t have a second ring frame so I used my 9″ tart pan which has a removable bottom), then top with chopped pieces of homemade butterfinger carefully pressing them down into the chantilly level off with an off-set spatula if necessary and freeze at least 4 hours or overnight.

Chocolate Chantilly

Here’s the recipe for the Homemade Butterfinger Candy

Homemade Butterfinger Candy

Chocolate Cupcakes Cake
adapted from A Year In Chocolate by Jacques Torres

3 1/2 ounces unsweetened chocolate, chopped
2 tablespoons dutch-processed cocoa powder
1 1/4 cups boiling water
2 cups cake flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups light brown sugar
3 large eggs, at room temperature
1/2 cup sour cream
2 teaspoons vanilla extract

In a bowl combine the chopped chocolate and the cocoa powder. Pour the boiling water and whisk until smooth. Set aside to cool at room temperature.

Chocolate cake

Preheat oven to 350 degrees F. Line a baking sheet with silpat or parchment paper.

In a bowl sift together flour, baking soda, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy about 3 minutes.

Add the brown sugar and continue to beat until fluffy. Add the eggs one at a time, and continue to beat just until incorporated.

Reduce the speed to low and beat in the sour cream, and vanilla until blended.

Add the sifted flour and melted chocolate mixture in thirds alternating each one and beating only until combined.

115
Pour cake batter onto the prepared baking sheet and bake for about 17 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove pan from the oven and place over wire rack to cool. Cake can be frozen once cooled.

Chocolate cake

Cake Assembly
1/2 cup melted/tempered milk chocolate

When ready to assemble, remove the peanut butter mousse and the chocolate chantilly round from the freezer.

Place the frozen chocolate chantilly round on top of the peanut butter mousse with the candy pieces facing the mousse. (I made mine the other way around, but I think this would work even better)

Using the same size ring mold cut out a piece of the sheet cake and brush the top with tempered chocolate to create a thin layer. Then place the chocolate covered side of the cake facing the chantilly. This is will act as a bonding agent between the chantilly and the cake. Press the cake into the mold to avoid any air pockets and return to freezer.

When ready to serve allow cake to thaw out in the refrigerator for about 1 hour. Place your serving platter over the cake and flip, the ring should slide off easily.

Chocolate cake

Peanut Butter Extravaganza Cake

Josh

Final note, the birthday boy loved his cake! As did everyone else…

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