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Cooking with my soul: Daring Bakers: Bomba de inghetata invelita in rulada de cacao (Swiss Swirl Ice Cream Cake)

Cooking with my soul

27 iul. 2010

Daring Bakers: Bomba de inghetata invelita in rulada de cacao (Swiss Swirl Ice Cream Cake)

Scroll down for English recipe


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. 

Ice cream is my favorite  dessert, so you can imagine how much I enjoyed baking this.

Pentru luna iulie, Daring Bakers a avut o provocare pe gustul meu: Tort de inghetata. Desertul meu favorit. 
Reteta a avut 4 componente: o rulada cu crema, doua tipuri de inghetate si un sos dulce. Am avut la dispozitie retete pentru fiecare, dar in acelasi timp puteam folosi ce arome si ingrediente doream. Tortul nu este greu de facut, dar dureaza destul de mult pentru ca trebuie sa astepti sa se inghete. De aceea eu l-am facut in doua zile. In prima zi am facut inghetatele si rulada, iar a doua zi sosul de cacao si am asamblat tortul





Tortul meu contine
  1. Rulada de cacao cu crema de branza si visine in alcool
  2. Inghetata de ciocolata cu coaja de lamaie
  3. Inghetata de vanilie
  4. Sos de cacao 
Voi incepe cu Inghetata de ciocolata. Pentru asta am folosit reteta lui David Lebovitz, pe care am mai facut-o si este foarte buna. In ea am pus 1 lingurita coaja de lamaie rasa fin.  

Pentru Inghetata de vanilie am folosit
  •  500 ml frisca
  • 5 albusuri (ramase de la inghetata de cacao)
  • 120 g zahar tos
  • 1 baton vanilie
  1. Mixeaza batonul de vanilie cu zaharul intr-o rasnita sau alt dispozitiv, pana ce devin ca un praf
  2. Bate albusurile cu mixerul, pana ce devin ca o spuma ce-si pastreaza putin forma (nu foarte tare ca la bezea)
  3. Adauga zaharul si bate pana ce albusurile se mai intaresc.
  4. Pune albusurile in smantana si amesteca cu o spatula, de jos in sus ca sa nu-si piarda volumul.
  5. De aici poti folosi o masina de inghetata. Eu nu am, asa ca am folosit congelatorul. Pune amestecul in congelatorul dat la maxim (sau congelare rapida daca ai) si lasa pana ce se intareste pe margini. 
  6. Cu o lingura amesteca inghetata. Repeta de inca 3 ori.
  7. Lasa pana se congeleaza bine.

Pentru Sosul de cacao
  • 230 g zahar tos
  • 3 linguri cacao
  • 2 linguri amidon de porumb
  • 300 ml apa
  • 1 lingura de unt
  • 1 lingurita extract de vanilie
  1. Intr-o craticioara amesteca zaharul, cacao, amidon si apa.
  2. Pune pe foc mic amestecand, pana ce sosul se ingroasa (cam 2 minute)
  3. Ia de pe foc si pune la racit (eventual intr-un castron cu apa rece)


Pentru Rulada de cacao am folosit reteta propusa de Sunita, si bine am facut. A iesit foarte elastica si s-a rulat fara sa se rupa. Ingredientele sunt pentru o tava de aproximativ 50 cm x 40 cm.
  • 5 oua
  • 180 g zahar
  • 35 g faina
  • 35 g cacao
  • 2 linguri de apa fiarta
Pentru umplutura
  • 200 g (1 cutie mare) branza Philadelphia sau echivalenta
  • 4 linguri zahar pudra
  • 3 linguri de visine in alcool, fara samburi. Poti folosi visine proaspete si 1 lingura de coniac
  1. Incalzeste cuptorul la 180 C.
  2. Unge tava cu putin ulei, pune o foaie de copt in ea si unge-o.
  3. Bate ouale cu zaharul, pana ce se intaresc bine (cand ridici paletele, bezeaua care curge ramane la suprafata minim 10 secunde).
  4. Cerne faina si cacaoa si amesteca-le in bezea cu o spatula. Usor, ca sa nu isi piarda din volum.
  5. Adauga apa si amesteca in acelasi mod.
  6. Pune coca in tava, niveland usor ca sa fie egala peste tot.
  7. Coace 10- 12 minute, sau pana ce scobitoarea iese curata. Scoate-o din cuptor.
  8. Intinde pe masa un prosop de bucatarie curat. Imprastie pe el putin zahar.
  9. Pune blatul pe prosop si scoate hartia de copt. Taie marginile daca s-au uscat prea tare.
  10. Ruleaza blatul cu prosopul in interior. Eu am rulat pe latime, astfel incat rulada sa fie mai subtire.
  11. Lasa la racit pe un gratar.
  12. In timpul asta fa umplutura. Pentru asta amesteca bine toate ingredientele.
  13. Cand s-a racit, desfa rulada si unge-o cu crema. 
  14. Ruleaza din nou, de data asta fara prosop. Inveleste rulada in folie de plastic si pune-o la rece cateva ore (peste noapte e si mai bine)

ASAMBLAREA
  1. Scoate inghetata de vanilie din congelator si las-o sa se topeasca, pana ce poate fi intinsa.
  2. Taie rulada in felii late de 2 cm
  3. Acopera interiorul unul castron cu folie de plastic
  4. Pune feliile de rulada in castron, una langa alta. P
  5. Intinde inghetata peste feliile de rulada. Acopera cu folie de plastic si pune la congelator cateva ore, pana ce inghetata s-a intarit
  6. Toarna sosul de cacao. Acopera cu folie si pune la congelator sa se inghete
  7. Scoate inghetata de ciocolata din congelator si las-o sa se topeasca pana ce poate fi intinsa. Pune-o peste sosul de cacao.
  8. Lasa totul la congelat bine.
  9. Inainte de a servi tortul. scoate-l din congelator sa se inmoaie putin (minim 10 minute). Feliile se taie usor cu un cutit incalzit in apa fierbinte.





English version

My Cake contains
  1. Cocoa Swiss Roll with Cream Cheese and Sour Cherries filling
  2. Vanilla Ice Cream
  3. Chocolate Ice Cream with Lemon Zest
  4. Hot Fudge Cocoa Sauce

For the Chocolate Ice Cream I used David Lebovitz's recipe, that I used before and it was very good. I added 1 teaspoon of lemon zest. 


For Vanilla Ice Cream 

Ingredients
  • 5 egg whites (from the eggs used in the chocolate ice cream)
  • 2 cups (500 g) whipping cream
  • 1 vanilla bean, minced or 1 tsp vanilla extract
  • ½  cup (120 g) granulated sugar 

Directions: 
  1.  Grind together the sugar and vanilla in a food processor. 
  2. Beat well the egg whites, until they form soft peaks
  3. Add the sugar-vanilla mixture and beat again until soft peaks are formed.
  4. In a mixing bowl add the cream and fold in the egg whites mixture, using a spatula.
  5. 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.


For the Hot Fudge Sauce 

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.




For the Swiss Roll
 
Ingredients: (for a pan 50 cm x 40 cm)
  • 5 medium sized eggs
  • 180 grams caster sugar extra for rolling
  • 35 grams of all purpose (plain) flour + 35 gram of natural unsweetened cocoa powder, sifted together
  • 2 TBS. of boiling water
  • a little oil for brushing the pan
For the filling:
  • 1 C / 200 g  cream cheese (Philadelphia)
  • 4 TBS. powder sugar
  • 3 TBS sour cherries preserved in alcohol (or 3 TBS sour cherries deseeded + 1 TBS brandy)

Directions:
1. Pre-heat the oven at 180 deg C /350 deg F approximately. Brush the baking pan with a little oil and line with greaseproof baking paper.
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. Spread the mixture evenly, into the corners of the pans.
5. Place the 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. Mix well all the ingredients of the filling.
12. Open the roll and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
13. Roll the cake up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed,
seam side down.


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.

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