Hot summer days remind me of my mother’s chocolate whipped cream layer cake. My mother, an fantastic baker, was popular for her orange sponge cake. She didn’t bake sponge cake in the summer, however, mainly because she didn’t want to heat up the kitchen. As an alternative, Mom bought a sponge loaf from the shop. She reduce the cake into layers and frosted the layers and sides with chocolate whipped cream.
Cream cakes, or ice box cakes as they made use of to be referred to as, have been around for years. Fannie Farmer’s “Boston Cooking School Cook Book,” very first 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 pretty much identical to Fannie Farmer’s recipe. Gelatin powder is added to the whipping cream to hold 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 contact it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has a lot of 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 “Modern Encylopedia of Cooking,” Meta Offered devotes an complete section to refrigerated cakes and ice box cakes. “Refrigerated Cakes are perfect celebration cakes mainly because they are usually made the day just before they are served,” she writes. Absolutely, I felt like I was at a celebration 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 ten.75-ounce frozen pound cake
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 tablespoon unflavored gelatin powder
two tablespoons water
2 tablespoons chocolate syrup (Mom utilized Hershey’s.)
1 dark chocolate candy bar
Method
Reduce defrosted pound cake into 3 layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and heavy cream in a tiny mixer bowl. Beat cream till it starts to thicken. Gradually add the chocolate syrup and dissolved gelatin. Continue beating till yoursite.com makes soft mounds, but is not stiff.
Frost the layers with the whipped cream mixture. Stack the layers and frost the outdoors of the cake. Garnish the leading with shaved dark chocolate. Stick two toothpicks in the best of the cake (to protect the frosting) and cover with release foil. Referigerate the cake for at least 4 hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, additional-strong coffee for the chocolate syrup. Makes six-eight servings.