Hot summer days remind me of my mother's chocolate cream pie. My mother, an excellent baker, was famous for its orange sponge cake. She did not bake biscuits in the summer, but because they do not want to heat up the kitchen. Instead, my mom bought a sponge bread from the store. She cut the cake into layers and weak layers and sides with chocolate whipped cream.
Pies, cakes or ice-box, how are they used to be called, it has been for years.Fannie Farmer's "Boston Cooking School Cook Book", first published in 1898, contains a recipe for French Cream Filling. The filling is made with cream, powdered sugar, a stiffly beaten egg whites and vanilla.
The war issue of "The Victory Cook Book" is a recipe that is nearly identical to Fannie Farmer's recipe. Gelatin powder is added to the cream to make it stiff. The original "Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker, has a recipe forWhipped cream frosting, but they call it sweetened whipped cream and Chantilly cream frosting.'s Your recipe, many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam and fresh berries, to list just a few.
In its two-volume book, "Modern Encyclopedia of Cooking" Meta Given an entire chapter is devoted to cooling cakes and ice-box pie. "Cool cake cakes are ideal partners because they usuallywas made the day before they are served, "she writes. Certainly, I felt I like at a party, every time I ate Mom's Chocolate Whipped Cream Layer Cake. you get a decent meal turn into a party when you serve them creamy, chocolatey, decadent and dessert.
Ingredients
1 10.75-oz frozen pound cake
1 1 / 2 cup cream
1 / 2 cup powdered sugar
1 tablespoon unflavored gelatin powder
2 tablespoons water
2 tablespoons chocolate syrup (MomHershey's used.)
1 dark chocolate candy bar
Method
Cut thawed pound cake into three layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and cream to give a small mixing bowl. Whip the cream until it begins to thicken. Gradually add the chocolate and dissolved gelatin. Continue beating until the cream makes soft hills, but is not stiff.
Frost the layers with the cream mix. Stack the layers and frostThe outside of the cake. Garnish the top with shaved dark chocolate. Stick two toothpicks into the top of the cake () to protect the glaze and cover with release foil. Referigerate the cake for at least four hours. For cold coffee and whipped cream layer cake substitute two tablespoons, extra-strong coffee for the chocolate syrup. Makes 6-8 servings.
Copyright 2008 by Harriet Hodgson
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