DIRECTIONS CONTINUE
Directions
To assemble the cake, remove the bottom of the sprinform pan from the
cake. Keep the cake on a 10-inch plate while thoroughly washing,
drying, and reassembling the springform pan. Slice the cak
horizontally into 3 equal layers. Place the bottom layer in the
springform pan, portion half the ice cream on top of the cake layer,
and spread the ice cream evenly over the cake. Place the center
section of the cake on top of the layer of ice cream. Portion
remaining ice cream over the cake and spread evenly. Place the top
portion of the cake on top of the ice cream layer and gently press
down on the cake. Cover the sprinform pan with film wrap and freeze
the cake for at least 12 hours. When the cake has been in the freezer
for 12 hours, prepare the ganache. To remove the cake from the
springform pan, first remove the film wrap. Wrap a damp, hot towel
around the sides of the pan (the towel should be large enough to
completely wrap around and cover the sides of the pan). Hold the
towel tightly around the pan for 1 minute, then release the sprinform
and remove th cake. Return the cake to the freezer for 30 minutes.
Remove the cake from the freezer. Pour the ganach over the cake and
use a cake spatula to create an e ve coating of ganache on both the
top and sides of the cake. Return the cake to the freezer for at
least 15 to 20 minutes. To serve, cut the cake with a serrated
slicer. Heat the blade of the slicer under hot running water before
making each slice. Hold the slices at room temperature for 5 to 7
minutes before serving Source: Death By Chocolate Cookbook by Marcel
Desaulniers
Servings: 12 servings
Caramel Rum Delirium Ice Cream Cake * Part 3 Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Candy; Dessert; Ice Cream
The History of Recipes
It is quite feasible to follow the history of recipes far back into ancient history, at least as far as early Egypt, and potentially, even further back. In practice though, sadly, these old recipes were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to academics is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many herbs, including a few that are still present in modern kitchens like thyme, fennel and dill. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes created an outbreak in recipe books, many of which are kept safe in private cookery archives. Like it or not, the introduction of TV gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Caramel Rum Delirium Ice Cream Cake _ Part 3 recipe.
