This treat takes some work! And even more effort to make look pretty! I was paranoid the entire time. This ice cream cake is a twist of a Charlotte Royale and a Bombe Glacee, two amazing antique desserts. The result is beautiful and a very tasty treat!
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.
This challenge was just that! A challenge! With multiple components coming together it took me the better part of my Saturday to complete the charlotte bombe glacee. I can’t call it a swiss roll ice cream cake. It just seems a little too low for such amazing antique desserts. The bombe has been around since the 1800s. Can you imagine trying to make ice cream in the early 1882? I can’t but Le Guide Culinaire has nearly sixty recipes for the bombe and it was published in 1903! The Charlotte Royale dates back farther to the 1700s. Absolutely amazing.
The biggest recommendation I can make is to freeze the swiss rolls before trying to assemble. It kept crumbs from getting in the icing, and kept the rolls from falling completely flat under the pressure of the knife. I also had a second mold for my bome that I used to ensure things were even, and cut up smaller pieces of swiss cake roll to fill in any gaps between the rolls to keep the ice cream from showing.
I absolutely loved this challenge! Thanks Sunita for an excellent challenge!
You’ll be making a few components for this dessert:
chocolate swiss rolls with raspberry buttercream
hot fudge sauce
raspberry jelly ice cream and
chocolate ice cream.
Personally I’d recommend completing all components before assembly.
Chocolate Swiss Rolls with Raspberry Buttercream
6 medium sized eggs
1 C caster sugar
6 tblsp all purpose (plain) flour +
5 tblsp dutch processed cocoa powder
2 tblsp boiling water
a little oil for brushing the pans
for the raspberry buttercream:
1 cup butter, softened
1 teaspoon vanilla
a pinch of salt
4 cups confectioners’ sugar
raspberry jelly to taste (about ½ cup for me)
Pre heat the oven to 400 F. Brush two 11x9 inch pans with a little oil and line with greaseproof baking paper.
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.
Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes 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 and peel away the baking paper. Trim any crisp edges.
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.
Repeat the same for the next cake as well. Allow to cool. Meanwhile make the raspberry jam buttercream. Whip butter, salt, and vanilla till creamy then whip in powdered sugar in a stand mixer using the paddle attachment. Beat on a medium speed until light and fluffy. Add jam and continue until incorporated.
Open the rolls and spread the raspberry jam buttercream, making sure it does not go right to the edges (a border of ½ an inch should be fine).
Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the freezer until needed, seam side down, until ready to assemble the charlotte bombe glacee
The Hot fudge sauce
1 C powdered sugar
3 tblsp dutch process cocoa powder
2 tblsp arrowroot powder (or cornstarch)
1 and ½ C whipping cream
1 tblsp butter
1 tsp vanilla extract
In a small saucepan, whisk together the sugar, cocoa powder, arrowroot powder and whipping cream.
Place the pan over heat, and stir constantly, till it begins to thicken and is smooth
Remove from heat and mix in the butter and vanilla. Keep aside to cool until ready to assemble the charlotte bombe glacee
Raspberry Jelly Ice Cream
2 large eggs
¾ cups sugar
2 tsp. vanilla
2 cups whipping cream
1 cup whole milk
2 large eggs
¾ cups sugar
2 tsp. vanilla
2 cups whipping cream
1 cup whole milk
½ cup raspberry jelly
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk and raspberry jelly. Do not whip!
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk and raspberry jelly. Do not whip!
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
Pour ice cream into a suitable container and freeze until ready to assemble the charlotte bombe glacee.
Chocolate Ice Cream
2 large eggs
¾ cups sugar
2 tsp. vanilla
2 cups whipping cream
1 cup whole milk
2/3 cup dutch process cocoa
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk and dutch process cocoa. Do not whip!
2 large eggs
¾ cups sugar
2 tsp. vanilla
2 cups whipping cream
1 cup whole milk
2/3 cup dutch process cocoa
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk and dutch process cocoa. Do not whip!
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
Pour ice cream into a suitable container and freeze until ready to assemble the charlotte bombe glacee.
Assembly:
Cut the Swiss rolls into 20 equal slices ( approximately 2 cms 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 raspberry jelly 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 raspberry jelly ice cream, cover and freeze till firm . ( at least an hour)
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 .
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.
