Hot summer time days remind me of my mother’s chocolate whipped cream layer cake. My mother, an superb baker, was popular for her orange sponge cake. She didn’t bake sponge cake in the summer season, nonetheless, due to the fact she did not want to heat up the kitchen. Alternatively, Mom purchased a sponge loaf from the retailer. She reduce the cake into layers and frosted the layers and sides with chocolate whipped cream.
Cream cakes, or ice box cakes as they applied to be referred to as, have been around for years. nitrous oxide cream chargers ‘s “Boston Cooking School Cook Book,” 1st published in 1898, contains a recipe for French Cream Filling. The filling is produced with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla.
The wartime edition of “The Victory Cook Book” has a recipe that is virtually identical to Fannie Farmer’s recipe. Gelatin powder is added to the whipping cream to maintain it stiff. The original “Joy of Cooking” by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has numerous variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a couple of.
In her two-volume book, the “Contemporary Encylopedia of Cooking,” Meta Given devotes an whole section to refrigerated cakes and ice box cakes. “Refrigerated Cakes are perfect celebration cakes for the reason that they are normally produced the day before they are served,” she writes. Definitely, I felt like I was at a party every time I ate Mom’s Chocolate Whipped Cream Layer Cake. You will turn an ordinary meal into a party when you serve this creamy, chocolaty, and decadent dessert.
Components
1 10.75-ounce frozen pound cake
1 1/two cups heavy cream
1/two cup powdered sugar
1 tablespoon unflavored gelatin powder
2 tablespoons water
two tablespoons chocolate syrup (Mom utilized Hershey’s.)
1 dark chocolate candy bar
Process
Reduce defrosted pound cake into 3 layers. Dissolve gelatin in water and set aside for 5 minutes. Combine powdered sugar and heavy cream in a small mixer bowl. Beat cream until it begins to thicken. Steadily add the chocolate syrup and dissolved gelatin. Continue beating until the cream tends to make soft mounds, but is not stiff.
Frost the layers with the whipped cream mixture. Stack the layers and frost the outside of the cake. Garnish the major with shaved dark chocolate. Stick two toothpicks in the top rated of the cake (to shield the frosting) and cover with release foil. Referigerate the cake for at least four hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, added-sturdy coffee for the chocolate syrup. Tends to make six-eight servings.