Daring Bakers – Swiss Swirl Ice Cream Cake

Swiss Roll Ice Cream Cake
(inspired by the recipe of the same name from the Taste of Home website)

The Swiss rolls:
Preparation time: 10 minutes 1.
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 grams caster sugar /8 oz + extra for rolling
• 6 TBS. / 45 grams/ a pinch over 1.5 oz of all purpose (plain) flour + 5 TBS. /40 gram / a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
• 2 TBS. /30 ml / 1 fl oz of boiling water
• a little oil for brushing the pans
• For the filling:
• 2 C / 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 TBS. / 70 grams / 2.5oz of caster sugar

Directions:
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. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5. 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.
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8. 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.
9. Repeat the same for the next cake as well.
10. 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.
11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
12. Divide the cream mixture between the completely cooled cakes.
13. 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).
14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

White Chocolate Ice Cream

Ingredients

• 8 oz white chocolate, finely chopped
• 1 cup whole milk
• 2/3 cup sugar
• pinch of salt
• 5 large egg yolks
• 2 cups heavy cream

Directions:
Put the chocolate pieces in a large bowl and and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Hot Fudge Sauce

Preparation time: 2 minutes
I made this just after adding the layer of vanilla ice cream to the cake.
Cooking time: 2 minutes

Ingredients:

• 1 C / 230 grams / 8 oz of caster sugar
• 3 TBS. / 24 grams /1.5 oz of natural unsweetened cocoa powder
• 2 TBS. /15 grams / 1 oz of corn flour/cornstarch
• 1 ½ C / 355 ml /12 fl oz of water
• 1 TBS. /14 grams/ 1 oz butter
• 1 tsp/ 5 ml / .15 fl oz vanilla extract

Directions:
1. In a small saucepan, whisk together the sugar, cocoa powder, corn flour and water.

2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).

3. Remove from heat and mix in the butter and vanilla. Keep aside to cool.

Coffee Ice Cream

*I used a bit of coffee liqueur because the alcohol lowers the freezing temperature, resulting in a smoother and creamier consistency.

Ingredients

• 1/4 cup freshly ground dark coffee beans, very fine
• 1/3 cup boiling water
• 4 large egg yolks
• 1/3 cup sugar
• 1 tbsp corn starch
• 2 cups heavy cream
• 1/2 cup milk
• *2-3 tbsp coffee liqueur
• 3 oz semisweet chocolate, grated

Directions:

Pour the hot water over the coffee grounds, stir and set aside overnight, up to 24 hours. Strain and set aside.

Whisk together the egg yolks, sugar and cornstarch in a saucepan. Combine the cream and milk and heat until it just begins to simmer. Slowly whisk the hot cream mixture into the yolk mixture. Turn on the heat to low and cook carefully while whisking, until the mixture thickens and the custard looks like it wants to simmer; don’t allow it to come to a boil – otherwise it might curdle. Remove from heat.

Stir in the coffee liqueur and the coffee.  Cover with plastic, smoothing over the surface to prevent a skin from forming and chill for at least 3 hours, up to overnight.

Stir in the grated chocolate and pour into an ice cream maker. Process according to the manufacturer’s directions.

Assembly:

1. Cut the Swiss rolls into 20 equal slices (approximately 2 cms each).

2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

3. 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).

4. 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)

5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. (at least an hour)

6. 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.

7. 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.

8. 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.

Tagged as: Cake, Coffee, Dessert, Ice Cream, White Chocolate