Very hot summer days remind me of my mother’s chocolate whipped cream layer cake. My mother, an excellent baker, was famous for her orange sponge cake. She didn’t bake sponge cake in the summer season, on the other hand, because she didn’t want to warmth up the kitchen area. In its place, Mom purchased a sponge loaf from the store. She lower the cake into layers and frosted the layers and sides with chocolate whipped product.
Cream cakes, or ice box cakes as they made use of to be identified as, have been around for several years. Fannie Farmer’s “Boston Cooking School Cook Ebook,” first published in 1898, has a recipe for French Cream Filling. The filling is designed with major cream, powdered sugar, a stiffly-beaten egg white, and vanilla.
The wartime edition of “The Victory Cook Book” has a recipe that is almost identical to Fannie Farmer’s recipe. nangs delivery is additional to the whipping product to hold it rigid. The original “Joy of Cooking” by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped product frosting, only they simply call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has numerous versions: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and refreshing berries, to list a handful of.
In her two-volume e-book, the “Modern Encylopedia of Cooking,” Meta Given devotes an whole area to refrigerated cakes and ice box cakes. “Refrigerated Cakes are ideal party cakes because they are typically built the working day in advance of they are served,” she writes. Surely, I felt like I was at a occasion each time I ate Mom’s Chocolate Whipped Cream Layer Cake. You will switch an everyday meal into a party when you provide this creamy, chocolaty, and decadent dessert.
Substances
1 ten.seventy five-ounce frozen pound cake
1 one/two cups weighty product
1/two cup powdered sugar
1 tablespoon unflavored gelatin powder
2 tablespoons h2o
two tablespoons chocolate syrup (Mother applied Hershey’s.)
one dim chocolate candy bar
Technique
Slash defrosted pound cake into three levels. Dissolve gelatin in water and set aside for 5 minutes. Mix powdered sugar and weighty product in a smaller mixer bowl. Conquer product right until it begins to thicken. Progressively increase the chocolate syrup and dissolved gelatin. Carry on beating until the cream helps make tender mounds, but is not stiff.
Frost the levels with the whipped cream combination. Stack the levels and frost the outdoors of the cake. Garnish the leading with shaved dim chocolate. Stick two toothpicks in the top of the cake (to secure the frosting) and deal with with release foil. Referigerate the cake for at the very least 4 hrs. For Espresso Whipped Cream Layer Cake substitute two tablespoons of chilly, extra-strong espresso for the chocolate syrup. Can make 6-8 servings.