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Chocolate Swiss Cake Roll with Cherry Vanilla Ice Cream


Chocolate Swiss Cake Roll with Cherry Vanilla Ice Cream Recipe

Ingredients:
  • Suggestions on preparation I made the base for ice cream the day before. I then baked the cake roll the next day. While it cooled, I made the whipped cream. I then filled the cake with the whipped cream and refrigerated the cake (wrapped tightly in plastic). I prepared the cherries and then made the ice cream. I froze the ice cream to a firmer consistency (it took a few hours) and then assembled the cake. It needs to remain in the freezer for several hours before serving.
  • Cherry Vanilla Ice Cream
  • Makes approximately 1 quart
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 pound cherries, pitted and halved
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 3 tablespoons Kirsch
  • 1 2/3 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • Chocolate Dessert Roll Cake
  • (Adapted from Pillsbury)
  • 1/2 cup unbleached, all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, at room temperature, separated
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 tablespoons water
  • Sweetened Whipped Cream
  • 8 ounces of heavy whipping cream
  • 2 1/2 tablespoons sugar
  • 1/2 teaspoon vanilla
Directions:
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