Tag Archives: coconut

Daring bakers: Swiss Swirl Ice Cream Cake Pina Colada style

I was totally thrilled when I saw the new daring bakers challenge this month. Sunita from Sunita’s World – Life and food challenged us into making a Swiss Swirl Ice Cream cake. The moment I read the challenge it was about 25 degrees celcius in Belgium Perfect weather for ice cream and some baking. The day I actually made the cake it was about 35 degrees and I almost melted away in my kitchen. But it was worth it! Every drop of sweat, every hot breeze from my oven.. I forgot about it when I finally took a bite of the cake. It was divine, completely divine! One bite brought me into Ice Cream Cake heaven. I even forgot how scared I was about this recipe. I had nightmares about rolling a cake. Asleep I saw the cake fall into pieces when rolling. But this cake was so easy to make and I will certainly try it again.
Because of the tropical heat and the fact that summer holidays have started over here I made a Pina Colada version of the cake.
Like I mentioned in a previous blog post I am the proud owner of an ancient ice cream maker who I fell deeply in love with. I used my dearly beloved machine to make the creamy coconut ice cream and the pineapple sorbet, but don’t be afraid. You can make ice cream without a machine!

One last warning before digging into the mysteries of the Swiss Swirl Ice Cream Cake. don’t try to make this in one day. Its just to much. J It took me 3 days to complete the challenge. The first two days I made my ice cream. It could be done in one day though, but my machine was not cold enough to make two sets of ice cream. The third day I made the cake and assembled the who thing. On the fourth day I was in ice cream heaven.

 INGREDIENTS FOR THE SWISS ROLLS

6 medium sized eggs
225 grams caster sugar
45 grams all purpose flour
40 grams unsweetened cocoa powder
30 ml boiling water
30 ml rum essence
500 ml of whipping cream
70 grams caster sugar

INGREDIENTS FOR THE CREAMY COCONUT ICECREAM

3 dl coconut milk
4 egg yolks
75 grams of caster sugar
3 dl whipping cream

INGREDIENTS FOR THE PINEAPPLE SORBET

100 grams caster sugar
100 ml cold water
100 ml pineapple juice
250 grams pineapple

FOR THE SWISS ROLLS

Pre-heat the oven at 200 degrees Celsius. The recipe states that you should use 2 square baking pans from 11 inches by 9 inches each. I did not have that and I just used my regular round baking pans, what work pretty well, but I am convinced that square pans would make a better result. Brush whatever baking pan you are using with a little oil and line with greaseproof baking paper.

 In a large mixing bowl add the eggs and the sugar and beat till very thick. When you lift the beaters out of the mixture they should leave a trail for at least 10 seconds. I timed my beating and it took me about 12 minutes to get the right consistency.

 Now add the flour mixture in three batches while folding it gently in with a spatula.
Then fold in the boiling water!

 Now divide the mixture among the two baking pans and spread out evenly. (I had to use 3 baking pans to get the job done. If you don’t have that many baking pans, just let them cool down and bake a second batch in the same pan!)

Now place the pan in the centre of the pre-heated oven and bake if for about 10 minutes or till the centre is springy to the touch!

 Spread a clean kitchen towel on the counter and sprinkle it with a little caster sugar.
Now turn the baked cake on to the towel and peel away the baking paper. Trim any crisp edges. (If you use round forms like me, you could trim it into a square form like I did.)

Starting from one of the shorter sides, start to make a roll with the towel going inside. Place the roll an a rack, seam side down and let it cool down completely.
Keep repeating this for the next cakes.

Now for the filling! In a large bowl add the cream and the sugar and beat it till very thick and fluffy. Be careful don’t beat it into butter! Halfway trough the beating process add the rum essence.

Divide the cream mixture between the now completely cooled cakes.

Open the cake rolls and spread the cream mixture. Make sure it does not go right into the edges, cause it will poor out when you start rolling.

Roll the cakes up again, this time without the towel. Wrap the cake in plastic wrap and chill for about an hour in the fridge. This will firm them up and make the slicing a lot easier on you.

 Creamy Coconut Ice

In a large bowl add the sugar and the egg yolks and beat until they are doubled in size and all the sugar is evaporated in the mixture.
Now spoon under the coconut milk and the whipping cream.
Poor this mixture into the ice machine and let it “cream” for 25 to 30 minutes.
When done place the coconut ice cream for at least 5 hours in the freezer.
The downside on making ice cream yourself is that the ice cream is very rich and creamy, but also very soft. The problem is solved when you freeze the ice cream for at least 5 hours. Then the ice cream gets the hardness that store bought ice has.

Pineapple sorbet

In a small saucepan, whisk together the sugar, the pineapple juice and the water. Place the pan over a medium heat and sit constantly, till the sugar begins to melt into the water. Don’t let it boil, cause it will start to caramelize. When the sugar is totally melted into the water turn down the heat and let the syrup cool to room temperature.
In the mean while mix the pineapple with a blender into a puree.
When the syrup is cooled add the puree to the syrup and poor it into the ice cream machine. Let it cream for about 25 to 30 minutes. When done place the sorbet for at least 5 hours in the freeze.

 Assembly

Cut the Swiss rolls into equal slices (approximately 2 cm each)
Cover the bottom and sides of the bowl in which you are going to set the dessert with plastic wrap.
Arrenge 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 from the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm. (I froze them for about 1 hour)

 Take the creamy coconut ice cream out of the freezer and let it soften up a bit. Then take the bowl out of the freezer and remove the film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides to the bowl. Cover again with plastic wrap and freeze for at least 1 hour.

In the original recipe you add to add a layer of fudge sauce between the two layers of ice cream. I left that part out, just because I thought that with the flavours I had chosen it was already rich enough.

 Take the pineapple sorbet out of the freezer and let it soften up a bit. Then take the bowl out of the freezer and remove the film cover. Then add the sorbet on top of the coconut ice cream. Spread it out evenly. Wrap again in plastic wrap and freeze for at least 8 hours.

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 wrap. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water.

Slice the cake with a hot knife and serve!

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Spring cupcakes: coconut all the way!

These cupcakes have a funny story behind them. A story staring my wonderful dog Yoda.
My husbands works weekends every other week and that’s why except from cleaning the house and doing the laundry Saturday is my cooking and experimenting day.
As some of you know I am a pagan and ostara is a holiday I celebrate on the 20th march and on Easter my (catholic) family always has a brunch. This year I organise the brunch. So I tried to combine the two into these lovely spring cupcakes. They are perfect for Ostara and they are a wonderful try out for my Easter Brunch.
Anyway I spend the afternoon decorating my cupcakes with wonderful mascarpone frosting in lovely spring colour and even lovelier sugar sheep, little chocolate eggs and little chickens. I must say they look so cute and delicious. I was a proud cook!
I decorated my cupcakes on a plate and placed it in the middle of our table.
When my hubby got home we left the room for a little while and when we got back… well… lets say there was not a lot of cupcake left.

Our dog however sat in the very corner of the living room with a little green face from all the frosting. He was surrounded by half eaten cupcakes.
Frosting was spread all over the floor.
Of course I was a little angry. Not only because he ruined my lovely cupcakes, but also because I was a little scared for his health. It cant be good for a dog to eat that much sugar. I was very relieved to see he did not eat the chocolate eggs!
No need to say we had a bouncing dog the rest of the evening from his sugar rush. The next day we had a blast when we saw his *** was green. It may sound very childish, but Michael and I laughed so hard when we saw how lightning green it was.
That same day Michael helped me make another batch of these wonderful cupcakes. Not as pretty decorated as the other batch (cause I ran out of decorating stuff). But I must say, these cupcakes are delicious. They are in my top 10 of favourite cake stuff ever! So If you try one thing this weekend, for crying out loud, let it be these cupcakes!

INGREDIENTS FOR THE CUPCAKES
175 grams all purpose flour
60 grams of grounded coconut
2 teaspoon of baking powder
¼ teaspoon of salt
113 grams unsalted butter
200 grams of sugar
2 eggs
1 tablespoon of vanilla essence
120 ml coconut milk

INGREDIENTS FOR THE FROSTING

250 grams of sugar
90 grams of unsalted butter
220 grams of mascarpone
food colouring (I used pink, green and yellow)

The butter you use for the cupcakes and the frosting should be at room temperature.
Add the butter to the food processor (or use a hand mixer) to beat it until it is creamy and a little bit fluffy.
Now add the sugar and mix it till all is combined.

Now splits the eggs. Keep the egg whites apart and mix in the egg yolks.
Add the vanilla essence and mix again.
Now add the flour, the salt and the baking powder to the mixer.
Mix for a couple of minutes and then add the coconut milk.
When all is combined you can add the grounded coconut and mix it one last time.

You should get a creamy mixture with a lovely smell!
Now beat the egg whites until they get lovely tops that resemble the snow covered Alps.
Now using a wooden spoon fold in the beaten egg white with the batter.
Now fill your cupcake forms with the batter in place in a preheated oven on 175 degrees Celsius for about 20 minutes.

In the meanwhile we can make the incredible tasty but very easy topping.
Just mix the butter with the sugar till you get a nice creamy paste.
Then using a wooden spoon add the mascarpone cheese and mix well.
Divide this mixture into 3 different plates and add a little bit of colour.

Let the cupcakes cool down and then start decorating!