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.
The task for July's Daring Baker event was to make two Swiss rolls filled with whipped cream, two ice creams, and a fudge sauce. We were given a bit of latitude with flavors.
The cake was an almond-flavored sponge, the ice creams were toasted almond and fresh peach, and the fudge sauce became butterscotch sauce.
While not a difficult challenge, it was time-consuming, and there were a few bumps in the road during the process. When I made the Toasted Almond ice cream, one of my ice cream makers decided to be difficult, so I ended up using the freezer-stir-frequently method.
The two Swiss cake rolls turned out nicely, but they were filled way too full with whipped cream. I followed the recipe, but in future, I would reduce the amount of filling so the poor cake doesn't disappear under the whipped cream.
The butterscotch sauce filling took hours to freeze, but was a success. By the time the whole thing was assembled, it was evening, so I had no choice but to let it sit in the freezer overnight. Less temptation, to be sure!
This certainly is a spectacular dessert and the various flavor combinations are endless. Stop by the Daring Kitchen to check out the interesting variations and to get the recipes for all the components.
I used the basic sponge cake recipe and adapted the fudge sauce by exchanging brown sugar for the cocoa powder.
For the peach ice cream, I used the recipe from The Perfect Scoop by David Lebovitz.
For the Toasted Almond ice cream, I adapted the recipe from the Amateur Gourmet., basically omitting the amaretto and increasing the ingredients by half.