Tuesday, July 27, 2010

Ice Cream Cake; It's the Bombe - Daring Bakers July 1010

I scream, you scream, we all...should stop screaming and eat!

Matcha Swiss Roll Cake w/Raspberry Curd
and Raspberry Ice Cream Bombe

I sincerely tried to make that title shorter, but could not bear to leave any of the delicious flavors out.

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.-

After making my Watermelon Pickles, I was still inspired by those summery colors of greens and pinks with dark chocolatte specks. If you look at the pictures with your eyes crossed just a bit, I bet you'll see the watermelon-ish inspiration. Yes? No?

The Daring Baker's challenge used chocolate cake and fudge sauce, but we could change up the flavors to suit our taste. Whenever I have the chance to make a sponge cake (like the swiss cake) I automatically think of Matcha Green Tea. It just gives a wonderful earthy taste and a breather from the sweet ice cream and filling. Green Tea is so good for you, and that makes eating dessert GOOD for me - what's not to like.
I also changed up the fudge sauce for a Raspberry curd. Seriously, if you make just one thing from this post - MAKE the Raspberry curd. I tweaked it a few times and finally got the ratio's just right and it is so tasty, tart and fruity.

The Ice Cream is a recipe from school with the addition of fresh Raspberries that have been crushed in Sugar and Lemon juice first, then added after the Creme Anglaise is cooked for making the ice cream.

Like a lot of these Daring Baker's challenges, at first glance it can be overwhelming. Take a minute, look through the steps and you'll see that it is not only worth it, but not that complicated. Besides, anywhere in the process you can stop and just eat what you have so far; it's just that good.
RECIPES (as used)

Matcha Green Tea Sponge Cake
(adapted from the Swiss Roll Ice Cream Cake - inspired by the recipe of the same name from the Taste of Home website)
PreHeat oven to 400F. Lightly oil an 11 x 16 inch sheet pan, and cover bottom with parchment.

Ingredients:
6 medium sized eggs
1 C. caster sugar
6 TBS. all purpose (plain) flour + 1 TBS. of natural unsweetened cocoa powder.
3 Tbls. Matcha Green Tea Powder

Sift together the Flour and Cocoa Powder and hold.
In a bowl, whip together the eggs, sugar and matcha powder until the mixture is light and frothy.

Fold in the sifted flour mix. (* remove 1 cup of batter and reserve if you want to make the darker lines in the pastry) Pour into the prepared pan, making sure its even all around.

(*To make the texturing lines: Add 1 Tbls. Matcha powder to reserved 1 cup of batter and stir well. Using a pastry bag or cone bag with tip cut away; drizzle lines up and down on top of the poured batter in the baking pan. Using a skewer, drag through each line, creating a pattern along the way. *)
Bake in the center of the oven for 10-12 minutes.
Remove the pan and cake and allow to cool for a few moments. While warm, turn out onto a clean towel sprinkled with castor sugar, and gently roll from the short end. This will prepare the cake for rolling with filling in it.

For the filling
:
2 C whipping cream
1 tsp. vanilla extract
5 TBS. of caster sugar

Whip these together until stiff peaks form. Keep cool.

When cake is completely cooled, Roll out and spread the filling on the cooled cake. Roll up again, lay with seam side down and cover in plastic wrap. Keep in Refrigerator until ready to proceed.
Vanilla Ice Cream
2 1/2 cups heavy whipping cream
1 tsp. vanilla extract
1/2 cup sugar

Combine all ingredients and beat until frothy. Chill and pour into Ice Cream maker as directed by your product. This can also be made without ice cream maker by whipping ingredients together, then placing in a freezer proof container and freeze til almost firm. Take out and beat, again until creamy. Return to freezer and do this about 2 more times.
RASPBERRY CURD:
In a saucepan, stir together on Med. -
1 egg, plus 1 egg yolk,
1/2 cup sugar,
1 (5-6 oz.) basket of raspberries,
1 1/2 Tbls. Lemon juice,
pinch of salt.

Heat until bubbly and simmering, stirring constantly til thickened.
In a bowl, add 2 Tbls. butter, and strain the Raspberry mixture into the bowl. Then, stir the butter and curd together completely. Chill in a container for 2 hours or over night.

RASPBERRY ICE CREAM:
1 basket of raspberries
1 1/2 cups whole milk
2 eggs
2 yolks
3/4 cup sugar (plus 1/4 for berries)
1 1/2 cups heavy cream

Heat Milk in a double boiler.
In a bowl, whisk eggs, yolks and 3/4 cup sugar until light and frothy.
Temper the warm milk into the egg mixture, then return the mixture to the top of the double boiler , add the cream and cook, stirring (not whisking) until the sauce thickens and coats the back of a wooden spoon.

In a separate bowl, cover the raspberries with the 1/4 cup sugar and lemon juice. Mash them with a large spoon.

Combine the raspberry mixture with the cream anglaise mixture and chill for 1 hour. Pour into your ice cream maker and follow instructions for making ice cream. (*optional: Just before the ice cream is firm enough to place in the freezer, add 1/2 cup of chocolate chips). Keep in a container in the freezer til assembling.

ASSEMBLING YOUR SWISS CAKE ICE CREAM BOMBE -

Line a glass bowl with plastic wrap and plenty extra for covering.
Carefully slice the cake into 1 inch thick rounds. Start with two in the center, place the rounds to cover the bottom and sides of the bowl. Cover with wrap and freeze until firm.


Take the Vanilla Ice Cream out of the freezer and let it soften just a bit until you can spread it around the inside of the bowl evenly. Cover and freeze, again until firm.
Take the Raspberry Curd out and spread evenly around the bowl on top of the Vanilla Ice Cream. Cover and return to the freezer to firm.
Last step: Fill the center with the Raspberry Ice Cream, up and around the top. Wrap and freeze until firm and ready to SERVE!

When ready, unwrap and place a plate on top of the bowl. Flip the plate and bowl over. Remove the glass bowl and plastic wrap. If it doesn't happen easily, just wipe the top of the bowl with a warm wet cloth for a few moments and the bowl should release.
Wait just a few minutes, then slice and serve.

14 comments:

Cowgirl Chef said...

Gorgeous. Impressive. You're killing me with this one.

Poires au Chocolat said...

Gorgeous! I love the cake look and the colours are great. I've been wanting to make raspberry curd for a while.

Poires au Chocolat said...

Gorgeous! I love the cake look and the colours are great. I've been wanting to make raspberry curd for a while.

Jenni said...

Lovely job! The flavors sound absolutely delicious! Your bombe looks spectacular!

Lisa said...

WOW!! You really turned out beauty of a swiss roll ice cream cake and the flavors are exquisite! Initially, I was going to make a matcha sponge, but changed my mind at the last minute. Love the raspberry curd in it..brilliant!

Vivian - Let's Try These... said...

Nice job! It does indeed remind me of watermelon! I've only recently tried baking with tea and find it intriguing. Love lemon curd but am now dying to try your raspberry curd!

Maria Beatrix said...

Loved it! And, yes it reminds a watermellow. It looks so beautiful and refreshing!

I'll make this raspberry curd for sure.

Congrats

Maria Beatrix said...

Loved it! And, yes it reminds a watermellow. It looks so beautiful and refreshing!

I'll make this raspberry curd for sure.

Congrats

oneordinaryday said...

Oh my gosh. I've seen a lot of these DB challenge photos, but your dessert is just stunning. Great job.

poonam,,, said...

The cake looks so good!! Great work :)

Simona said...

Very nice! I used matcha to make one of the ice cream flavors. Your use is definitely more creative. Thanks for the raspberry ice cream recipe: it's one flavor I have never tried to make.

Boots and Cateyes said...

I love that it looks like a watermelon. what a great inspiration. I have never made any curd but I do believe I will be making yours.Thanks!

Joudie's Mood Food said...

I love this. The colour of the match a with the raspberry is so fresh. I am sure it tasted AMAZING!

Rachel@Any Idiot Can said...

OMG that's absolutely gorgeous. I love green tea ice cream and cakes, so that would be perfect with the raspberry ice cream. Gorgeous, simply gorgeous.