July has been ridiculously hectic and I can't quite pin point what it was, but all my time has gone somewhere other than this little space of mine.
So for the month of August the plan is to revive this little space, but we have a few days till August starts and I have an interesting take on the Daring Bakers' Swiss Swirl Ice Cream Cake to share with you.
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.
To tell the truth I wasn't really fond of the original recipe: too much sugar and fat, but I didn't really want to skip the challenge so; it gave me the perfect opportunity to play with the recipe and make it a bit healthier. :)
I made my usual adjustment right off the bat: halved the swiss roll cake recipe and reduced sugar amounts, but that was just the beginning.
Next on the list was the swiss roll filling. Whipped cream with sugar was substituted by a homemade yogurt mixed with a bit of sugar and gelatin. It was one of the best substitutions I've made thus far in my Daring Bakers adventures.
Those swirl cake slices were divine with a bit of Creme Anglaise ice cream and chocolate drizzled on top.
All in all it ended up being a wonderful challenge and the end result was too good for words to describe it.
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