Hot summer season 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 retailer. She cut 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 known as, have been about for years. Fannie Farmer’s “Boston Cooking School Cook Book,” 1st published in 1898, contains a recipe for French Cream Filling. The filling is made 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 practically identical to Fannie Farmer’s recipe. nang delivery melbourne 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 few.
In her two-volume book, the “Modern Encylopedia of Cooking,” Meta Provided devotes an complete section to refrigerated cakes and ice box cakes. “Refrigerated Cakes are excellent party cakes since they are commonly made the day prior to they are served,” she writes. Surely, I felt like I was at a celebration each 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.
Ingredients
1 10.75-ounce frozen pound cake
1 1/2 cups heavy cream
1/two cup powdered sugar
1 tablespoon unflavored gelatin powder
two tablespoons water
two tablespoons chocolate syrup (Mom utilized Hershey’s.)
1 dark chocolate candy bar
Approach
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 compact mixer bowl. Beat cream till it starts to thicken. Progressively 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 outdoors of the cake. Garnish the best with shaved dark chocolate. Stick two toothpicks in the leading of the cake (to defend 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, extra-sturdy coffee for the chocolate syrup. Makes six-eight servings.