quarta-feira, 28 de julho de 2010

Daring Bakers' Challenge - July 2010 - Swiss Swirl Ice Cream Cake

Blog checking lines - 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.

Mandatory -
•We had to make the Swiss rolls, a filling for them, two ice creams and a fudge sauce, from scratch.

•We had to set the dessert in a bowl/pan etc in the order given in the recipe-Swiss roll, first ice-cream, the fudge topping and, finally, the second ice cream.

Variations allowed -
•We could either follow the given recipes for all the components or change the flavour of the Swiss rolls, filling, ice creams and fudge topping.

•We could make it in whatever shape and size we wanted.
So, you can check the orinal recipes at The Daring Kitchen website.
Ok, I know the challenge is making a SWISS swirl ice crem cake but I decided to add a Brasilian point of view to it...
I made 2 SS cakes:
1º attemp: Romeo & Juliet cake. Humpf! Brasilian? R&J? Shakespeare? Isn't it English?
Yes, of course it is English, but if you ask any Brasilian guy what a R&J is, I bet the first answer will be this dessert _ a slice of cheese and a slice of guava marmelade.
In cheaper restaurants and bars it will be just that. In Fancy places you will find cheese cake with guava jam, guava mousse with melted cheese and so on. In ice cream factories there is a cheese ice cream with guava marmelade chips. So I made a roll filled with guava jam, cheese ice cream, Brasil nut fudge and guava ice cream.
BTW this roll is typical from Pernambuco, a Northeast state, and it's called Bolo de Rolo.


2 1/2 cupsoftened butter
2 3/4 cup sugar
8 eggs
4 cups wheat flour
Icing sugar
Grated Parmesan cheese
In a mixer, beat the butter and add sugar gradually. Join the 8 egg yolks and beat well until the mixture is whitening. Add flour gradually and continue beating. In another bowl, beat the egg whites  and gently add to previous cream.  Grease a 28cm x 42cm tray and sprinkle with flour. Pour a small portion of dough, spread with a spatula, forming a layer of less than 1cm. Bake inpre-heated oven  at high temperature. Bake for 4 min. or till the centre 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. Spread over it a thin layer of filling and sprinkle with a bit of parmesan cheese. Roll the cake. Do it all over again til you have baked all the dough. But you will roll the other cakes one over the other. Sprinkle with icing sugar. 

700g guava marmelade
2 tablespoons water
Cut the guava marmelade into small pieces and cook with water until it melts and you get a creamy mixture.

Guava Marmelade Ice Cream

1 can sweetened condensed milk
1 can of milk
400g heavy cream
300g soft guava marmelade
Cut the guava marmelade into pieces and beat all ingredients in blender. Lead to the freezer until the edges begin to freeze. Bring it to the mixer and beat well. Place it again the freezer. Repeat the process until all the ice cream gets equally frozen.

Cheese Ice Cream
500ml milk
150ml heavy cream
5 egg yolks
100g of  a white cheese
Bring the milk, the cream and the cheese to simmer. In another bowl, combine egg yolks and sugar. Add a little of the warm milk mixture to yolks and mix well. Pour the egg yolks into the remaining milk mixture and return to low heat, stirring, until thickened, without boiling. Place in the freezer and repeat the process of the guava ice cream.

Brazil Nut Topping
3 tablespoons Brazil nuts  butter - still using the remains of the other challenge.
3 tablespoons heavy cream
5 teespoons sugar
Mix well and cook until thickened.

Cut the Swiss rolls into 20 equal slices ( approximately 2 cm 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 Guava 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) Add the fudge sauce over the ice cream, cover and freeze till firm ( at least an hour). Soften the cheese 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.

2º attempt: Do you know Caipirinha? This is a typical Brasilian drink made with cachaça (sugar cane brandy), lime and sugar. So...Lime roll with lime curd filling, cachaça ice cream, Basil caramel and rapadura( block of raw brown sugar) ice cream.

Ok, ok I know Caipirinha is NOT made with brown sugar, but what else could I do?
Basil? Nowadays,you can also find Caipinhinha with basil, Strawberry or passion fruit caipirinhas. Or you can use vodca insted of cachaça. It would be a Caipirissima.
Lime cake

6 eggs
225g sugar
45g wheat flour
Zests of 1 lime
2 tablespoons lemon juice
Beat eggs until doubled in volume. Add sugar gradually and beat until the mixture is white. Add the flour and the zest and lime juice, mixing gently. Pour the dough into 2 greased and floured baking pantrays and place into a preheated to 200 ° C oven. Bake until the centre is springy to the touch , but without letting it brown. Remove from oven and unmold the cake onto a sheet of baking paper sprinkled with sugar. Wrap the cake and let cool. Then unroll and cover with a thin layer of filling and roll it again. This recipe yields two rolls.
1 can condensed milk
Juice of 1 lime
Mix well and spread on the cakes.

Cachaça Ice Cream

400g caster sugar
500g water
1 tablespoon lime zests
150ml of cachaça
Boil water and sugar for 5 min. When cooled, add the lime zests, cover and let rest for one or two hours. add the rum, stir and place in the freezer. Repet the process of the two other  ice creams.

Brown Sugar Block Ice Cream
6 egg yolks
1l milk
500g brown sugar block- I got a very good creamy brown sugar block, then used it here.
500g of heavy cream
Mince the brown sugar block and beat in blender with 500ml of milk. Heat the remaining milk. Beat egg yolks slightly and add a bit of warm milk. Mix well and add the remaining milk. Keep on low heat, stirring constantly, and not boiling until it thickens. Combine the two mixtures and freeze. From there, do the same as as the other ice creams.

Basil Caramel
1/2 cup water
1/2 cup sugar
1 bunch basil, chopped
Pour all the ingridients in a pan and take it to a medium heat and let simmer until it begins to thicken.

Similar to the Romeo & Juliet swirl ice cream cake.


1st - The version of Romeo and Juliet was great. The cake is laborious, but worth the effort. The ice creams were great. But the cherry of the cake was the nut topping. It matched wonderfully.

2nd - The cachaça ice cream as soon as you take it fromthe freezer, begins to melt. Imagine then how difficult it was to work with it. As I spread it over the cake layer, it began to soften. Then when I took it again from the freezer to top with the basil caramel, which was still warm,  it melted again. Finally, before covering with brown sugar block ice cream ... You get the picture. So when the whole thing was ready and I'd cut the first slice, I noticed that the layer of cachaça was very thin. As sponge cake is, well, a sponge, the cake becamevery moist. The flavours were all mixed. Like in Caipirinha. But the idea was that one could taste each individual flavour. But it was a success anyway.

3rd - I thought that I should have reversed the layers of ice cream in this Caipirinha swirl. But then again, cachaça ice cream would melt down and make the whole  thing wouldcollapse.

4th - I've made the guava ice cream in the Matilde's ice cream maker. The machine didn't work well with the other ice creams. I had to make them as described in the recipes.

5th - The best ice cream, in terms of taste, were the cachaça and the guava ones.

Well, that's it. I can only thank Sunita for an excellent challenge; Mario, for helping with ideas and Matilde, for help with ideas, with all the work and the loan of the ice cream maker. Without challenge proponents there would be no challenge at all, and me, without my friends, would be alone to face it all.
You can see the original recipes on the site The Daring Kitchen.

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