I’m a bit teary eyed right now. Honestly.
I never thought about getting to 100 posts. When I started this tiny blog I had no idea what to expect. I still have no idea what is going on here. It seems though, and correct me if I am wrong, that I have at least a few of you reading on a regular basis. It also seems that you like my recipes. And, although there has been a bit of a hiatus lately, it seems that my pictures aren’t half bad (have you noticed my FoodGawker and TasteSpotting badges?).
So for this 100th post I made a cake. Well… that isn’t really true. I made my dad a birthday cake and decided to make it my 100th post. Are we still friends? Good.
This cake took me six days to make. It required an absurd amount of mascarpone so like any reasonable idiot that I am I opted to make my own. Yeah. I made my own mascarpone. Then I made ice cream twice, did battle with an argumentative pound cake, sweated bullets while trying to assemble a mess of melting ice cream, and whipped up the most amazing hot mocha fudge sauce. If you are keeping track that was five separate recipes plus assembling the little monster.
You know what? It was a huge hit. My very first ice cream cake was met to rave reviews, clean plates, and requests for more cake in the future. The texture and flavor of this cake is beyond compare. The ice creams are smooth and rich offset by the butter pound cake which stayed soft even when frozen. And the fudge sauce. Oh the mocha fudge sauce. So incredibly delicious and it elevated the cake from delicious to spectacular.
The next birthday I get to make a cake for is mine and I want ice cream cake too. Hopefully the next one wont take the better part of an entire week. I’m thinking chocolate cake with mint ice cream. That is if the mint in my yard gets a growin’ here soon.
Ps. Thanks for being my reader. Much love.
Tiramisu Ice Cream Cake (makes 1 cake with 10-12 servings)
Adapted from Gourmet Cookbook
1 pound cake (I used this recipe omitting the rosemary) sliced lengthwise in to four layers.
3 tablespoons dark rum
2 tablespoons Kahlúa
3 ounces fine-quality bittersweet chocolate, grated
For the mascarpone ice cream:
2 large whole eggs
1/2 cup sugar
1/2 teaspoon vanilla
2 cups mascarpone (about 17 ounces, available at most cheese shops and some specialty food shops)
For the espresso ice cream:
2 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups heavy cream
4 tablespoons instant espresso powder dissolved in 3 tablespoons boiling water
Make the mascarpone ice cream:
In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer’s instructions.
Make the espresso ice cream:
In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer’s instructions.
On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.
Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Lay one pound cake layer in the pan and pack in half the espresso ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Lay in another pound cake layer and pack in the mascarpone ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Lay another layer of the pound cake down, pack in the remaining espresso ice cream, smoothing it, and lay the last pound cake layer on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.
Adapted from Gourmet Cookbook
1/2 cup light corn syrup
1 1/2 tablespoons instant espresso powder
3 ounces unsweetened chocolate, chopped fine
1/2 cup heavy cream
3 tablespoons Kahlúa
Pinch of salt
Happy happy birthday Daddy. Love you bunches.