The challenge recipe is a Swiss Swirl Ice Cream Cake. Slices of Swiss roll lining a bowl filled with at least two types of ice cream and a fudgy sauce.
(original PDF recipe file)
The "daring" aspect is that it is all made from scratch: the Swiss rolls, the cream filling, the ice creams and the fudge sauce. *phew. No wonder I panicked just a little when I excitedly printed it off on the first of the month. Condensed, the recipe alone was six A4 pages!. On top of the assignments I had just printed off for my first week on uni, and you can see why I have only posted 3 times this month. :)
On closer inspection, this turned out to be quite simple and a lot of fun to make. It was made leisurely here over a few weekends, the longest step is the assembly, purely to allow to ice cream layers to set fully.
On to the challenge!
"Hup Nederlands" Swiss Swirl Ice Cream Cake
I made three ice creams, raspberry, vanilla and blueberry, chosen so they could be layered to resemble the Dutch flag when cut open.
Making the Ice Creams
The best part of this challenge was that the ice creams were eggless and did not require a machine to churn. Hooraa! My last attempts at egg ice cream were rather scrambled so I was already in a good place.
You will need at least 1200mL of thickened cream to make three layers of ice cream, castor sugar and your chosen flavourings. Be creative, I used pureed fruit and vanilla extract, but there is also chocolate, nuts, caramel, Milo, green tea...the choice is endless.
After an hour, remove the boxes and whisk of beat the mixtures for a few minutes. Repeat this process at least 3-4 times over the next 8 hours or until frozen solid.
It is important to sample the ice cream repeatedly through this process. Incredibly important.
I chose to make one large Swiss roll, instead of two smaller ones, mainly as I was only making one flavour. The cake batter can be any flavour, it just has to be light and thin enough to roll.
For my Swiss roll:
Line one large baking sheet with greaseproof paper, set aside.
Crack six eggs into a bowl, add 225g of castor sugar, then beat until very thick and fluffy.
Spread some kitchen paper or a clean towel out on the bench, sprinkle with a little castor sugar.
When cool, unroll and fill with whipped cream filling, reroll and set aside until ready to assemble.
Whipped cream filling
Deep breathes now, are you all still with me? Because now it assembly time, which means even closer to EATING TIME! YAYYY!!
Choose a bowl to assemble your creation in. I chose a large rounded salad bowl, but use what ever you have.
Line the bowl well with cling wrap.
Slice thin swirls of the Swiss roll and line the entire bowl. Place in freezer to harden.
Slice a giant hunk, drizzle with orange syrup and attack :)
So the Dutch didn't win, but I was still happy with the theme. It wasn't the prettiest or neatest cake I could have made, but that didn't affect the taste.
The ice creams were the best bit, it has definitely sparked my creativity to try some different flavours. I would not make this again unless I had a very special occasion, but it was definitely an awesome challenge to attempt.
Even if you cop out and buy premade Swiss rolls or you favourite ice cream, I dare YOU to give it a go.
Bring on next months challenge!!