Sizzling summer time times remind me of my mother’s chocolate whipped cream layer cake. My mother, an superb baker, was well-known for her orange sponge cake. She did not bake sponge cake in the summertime, however, for the reason that she did not want to heat up the kitchen. Rather, Mother acquired a sponge loaf from the retailer. She reduce the cake into layers and frosted the levels and sides with chocolate whipped cream.
Cream cakes, or ice box cakes as they made use of to be known as, have been all-around for yrs. Fannie Farmer’s “Boston Cooking University Cook Guide,” initially published in 1898, consists of a recipe for French Cream Filling. The filling is made with heavy product, powdered sugar, a stiffly-beaten egg white, and vanilla.
The wartime version of “The Victory Prepare dinner Reserve” has a recipe that is almost equivalent to Fannie Farmer’s recipe. Gelatin powder is added to the whipping product to preserve it stiff. The initial “Joy of Cooking” by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped product frosting, only they contact it Sweetened Whipped Product and Creme Chantilly Frosting. Their recipe has quite a few versions: almond product (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and clean berries, to listing a couple of.
In her two-volume reserve, the “Modern-day Encylopedia of Cooking,” Meta Specified devotes an entire area to refrigerated cakes and ice box cakes. “Refrigerated Cakes are best occasion cakes mainly because they are usually manufactured the day in advance of they are served,” she writes. Absolutely, I felt like I was at a bash every time I ate Mom’s Chocolate Whipped Cream Layer Cake. You will switch an standard food into a party when you serve this creamy, chocolaty, and decadent dessert.
Ingredients
1 ten.75-ounce frozen pound cake
1 one/two cups heavy product
one/2 cup powdered sugar
1 tablespoon unflavored gelatin powder
two tablespoons drinking water
two tablespoons chocolate syrup (Mother utilised Hershey’s.)
1 darkish chocolate sweet bar
Approach
Slice defrosted pound cake into 3 layers. Dissolve gelatin in water and established aside for 5 minutes. Combine powdered sugar and significant product in a little mixer bowl. Conquer product right until it starts to thicken. Step by step incorporate the chocolate syrup and dissolved gelatin. Go on beating right until the cream would make comfortable mounds, but is not rigid.
nitrous oxide chargers with the whipped cream mixture. Stack the levels and frost the outdoors of the cake. Garnish the major with shaved dim chocolate. Stick two toothpicks in the top of the cake (to safeguard the frosting) and cover with launch foil. Referigerate the cake for at the very least four hrs. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, additional-solid espresso for the chocolate syrup. Helps make 6-8 servings.