Tuesday, March 15, 2011

Black Forest Ice Cream Roll by Chef Shireen Anwar

For sugar:  1 ounce = 2 tbsp leveled
For flour :    1 ounce = 2 tbsp heaped.

Ingredients for Roll
Eggs                                           4
Caster sugar                             4 ounces
Flour                                           3 ounces
Cocoa powder                          1 ounce
Vanilla essence                        1 tsp

For Filling:
Vanilla ice cream                       1 liter

For Icing:
Fresh cream(whipped)               8 ounces
Sugar                                             1 ounce
Chocolate syrup                          1/2 cup
Cherries                                        as required

-       Beat eggs and sugar till light and fluffy, then add vanilla essence
-       Sieve flour and cocoa powder; fold in the sieve flour and cocoa mixture very slowly to the beaten egg mixture (with wooden spoon or spatula)
-       Put butter paper in the Swiss roll tray and grease it. Spread all the mixture on the butter paper lined in tray. Bake in a pre heated oven of 200 degrees for 10 minutes,
-       Remove on an icing sugar sprinkled napkin, roll the sponge with napkin and leave it for 4 to 5 minutes, then open roll, spread the ice cream. Again roll it and keep it in fridge for 12 hours
-       Decorate (cover the whole roll) with whipped cream, chocolate sauce and cherries. Freeze till you require using.

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