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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
The Genoise
3 large eggs
3 large egg yolks
Pinch of salt
3/4 cup of sugar
1/2 cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
1/4 cup cornstarch
1 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again
Set a rack in the middle of the oven and preheat to 400 degrees F.
Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).
Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
While the eggs are whipping, stir together the flour and cornstarch.
Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder. Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
While the cake is baking, begin making the buttercream and the berry filling.
Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.
Rum Buttercream
4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons rum
Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Measure the liquor and beat into the buttercream. (You will only use half of this buttercream, but it keeps well in the fridge for at least a week…surely you can figure out another use?)
Berry Ice Cream Filling
1/2 cup fresh blueberries, if large, slice in half
1 cup diced strawberries, tops removed
1 tablespoon sugar
1 tablespoon water
In a small pot place all the ingredients, stir to mix, cove, then bring to a boil. Uncover and boil one minute. Remove from heat and cool to room temperature. Take one pint of frozen yogurt or ice cream (I used raspberry – vanilla swirl frozen yogurt) and soften it. Mix with the cooled berry mixture, then place in a shallow pan and freeze to firm it up a bit. Stir after 10 minutes to keep it smooth.
Putting It all together: Take a sharp knife and run it around the edges of the cake pan. Turn the cake out on a clean work surface and peel off the parchment paper. Turn the cake back over, so the top is facing up. Using a pastry brush, lightly brush the cake with another tablespoon of rum (optional), then fan with a cake pan to evaporate some of the alcohol.
Stir the berry filling to a spreadable consistency, then spread it evenly over the cake. Roll up as tightly as possible, then wrap well in a length of heavy duty foil. Seal the ends by twisting them. Place the cake roll in the freezer at least 4 hours or overnight to firm up.
Remove from freezer and unwrap. Slice off the ends, exposing the swirled cake and filling. Place the roll on the serving platter and frost with half the buttercream, swirling the buttercream in a decorative way. Reserve the second half of the buttercream for another use.
Decorate with more berries or fresh flowers. Serve each slice with additional mixed berries for garnish.
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BERRY ICE CREAM CAKE ROLL
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
The Genoise
3 large eggs
3 large egg yolks
Pinch of salt
3/4 cup of sugar
1/2 cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
1/4 cup cornstarch
1 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again
Set a rack in the middle of the oven and preheat to 400 degrees F.
Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).
Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
While the eggs are whipping, stir together the flour and cornstarch.
Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder. Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
While the cake is baking, begin making the buttercream and the berry filling.
Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.
Rum Buttercream
4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons rum
Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Measure the liquor and beat into the buttercream. (You will only use half of this buttercream, but it keeps well in the fridge for at least a week…surely you can figure out another use?)
Berry Ice Cream Filling
1/2 cup fresh blueberries, if large, slice in half
1 cup diced strawberries, tops removed
1 tablespoon sugar
1 tablespoon water
In a small pot place all the ingredients, stir to mix, cove, then bring to a boil. Uncover and boil one minute. Remove from heat and cool to room temperature. Take one pint of frozen yogurt or ice cream (I used raspberry – vanilla swirl frozen yogurt) and soften it. Mix with the cooled berry mixture, then place in a shallow pan and freeze to firm it up a bit. Stir after 10 minutes to keep it smooth.
Putting It all together: Take a sharp knife and run it around the edges of the cake pan. Turn the cake out on a clean work surface and peel off the parchment paper. Turn the cake back over, so the top is facing up. Using a pastry brush, lightly brush the cake with another tablespoon of rum (optional), then fan with a cake pan to evaporate some of the alcohol.
Stir the berry filling to a spreadable consistency, then spread it evenly over the cake. Roll up as tightly as possible, then wrap well in a length of heavy duty foil. Seal the ends by twisting them. Place the cake roll in the freezer at least 4 hours or overnight to firm up.
Remove from freezer and unwrap. Slice off the ends, exposing the swirled cake and filling. Place the roll on the serving platter and frost with half the buttercream, swirling the buttercream in a decorative way. Reserve the second half of the buttercream for another use.
Decorate with more berries or fresh flowers. Serve each slice with additional mixed berries for garnish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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