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 possible to trace the history of meal recipes back into ancient history, in truth as far back as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created some documents which described recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks made use of many different herbs and spices, including some familiar names for example basil, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices like coriander, parsley, and rosemary. These new spices and herbs led to an eruption in books on cooking, the majority of which are kept safe in academic collections. By the time we get to the 1900s, cooking publications were starting to become popular mostly as a result of more people being able to read, people having increased free time and a general increase in wealth. The arrival of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Caramel Rum Delirium Ice Cream Cake _ Part 3 recipe.
