February 5, 2013 § 2 Comments
It is February already and things seem to be progressing rather slowly with the bakery. However there is no shortage of planing to do while we wait for architects, engineers and builders to pull together the bits they need to do so we can truly get under way. The other day when I was having one of those “my brain doesn’t want to think about spreadsheets, costing or invoicing any more” days, I streamed a couple of episodes of Nigella Lawsons new Italian cooking program Nigellissima. In one of the episodes Nigella made a frozen chocolate meringue ice cream. This inspired me to procrastinate a little further and make an ice cream cake with some of the meringues left from my stall at the markets.
Each week we make a huge batch of meringues that I put in a large glass bowl and perch on top of my market stall. Most of them are sold to people who munch on them straight from the bag looking for an instant Sunday sugar hit. Though some of my customers buy a bag of them when they are having a dinner party to turn into a trifle or Eaton Mess. I thought this frozen dessert was another incredibly simple way to use meringues.
Adapted from Nigella Lawsons Meringue Gelato Cake featured in Nigellissima
For the meringue ice cream
400 ml cream
60 ml rum
2 x Chocolate pistachio meringues broken into pieces (approx 180 grams)
65 grams chopped pistachios
(If you only have plain meringues also add chopped dark chocoalte)
Whip the cream until it holds medium peaks then whisk in the rum. Then fold through the meringues and pistachio nuts. Spread into a rectangular cake tin (110 x 350mm) lined with baking paper or cling wrap and freeze for several hours.
You could stop here and serve the ice cream with Chocolate sauce and berries like Nigella did, but I sandwiched my ice cream between two slabs of brown sugar chiffon cake.
For the brown sugar chiffon cake
155 grams flour
150 grams brown sugar
5 grams baking Powder
Pinch of Salt
60 grams sunflower oil
60 grams egg yolk (approx 3)
80 grams water
5 grams vanilla extract
150 grams egg whites
2 grams of cream of tartar
Preheat the oven to 165 degrees celsius. Place two rectangular cake tins (110 x 350mm) onto a tray lined with baking paper. Do not grease the side of the tin as you want the cake to stick so it doesn’t collapse too much when removed from the oven.
Combine the flour and baking powder in a bowl and set aside. Whisk together half the sugar, egg yolks, vanilla and water. Whisk this into the flour and mix until well combined. Place the egg whites in a bowl and whisk until they hold soft peaks and then add the cream of tartar. Then slowly add the sugar and continue until they hold stiff glossy peaks. Fold the whites into the yolk mixture in two batches. Spread into the cake tins and cook in the oven for 25-30 min.
65 grams of water
65 grams brown sugar
30 grams of rum
Boil the water and sugar until the sugar has dissolved. Remove from the heat allow to cool slightly and then pour in the rum.
When the cakes have completely cooled brush the top of one with the rum syrup then place the ice cream slab on top. Brush the top of the other cake with the remaining syrup and invert onto the ice cream. Place the whole cake back into the freezer until it is ready to be served. Dust with icing sugar and slice.