19 August 2012

DRAGON ARCTIC ROLL WITH MALTESERS

DRAGON ARCTIC ROLL
DRAGON ARCTIC ROLL
Soft and tender chocolate-marbled cake with a heart of slowly melting ice-cream, a combination only to be topped by crunchy Maltesers... as if it needed topping...  ;-)  Summer cake heaven... Did I say Summer? Anytime cake heaven! Summer unfortunately turned out not to be great for blogging, with a lot of recipes and photos unposted - not due to lack of food may I say...  So, trying to catch up, only this time hiding inside for once not from the rain but the scorching heat - 36°C today. But must not complain, as this is Belgium, and 17°C, I fear, will descend back on us any time soon. I saw Jamie Oliver
make this roll a while ago in one of his Jamie's Great Britain programs, and it looked so mouthwateringly beautiful. He even put little flowers on as decoration. So... eagerly awaiting (any) suitable excuse opportunity, I finally made it for the UEFA Football Final. It was meant as a celebration cake for our Italian friends for Italy glorious win... Well, that wasn't to be...  but then there was at least cake... It was gone in 15 seconds, but I managed to hide one slice in the freezer that I had to share we shared on the next day... NOT ENOUGH!!! HAVE to make SOON AGAIN! Will NOT wait Worldcup!   :-)

Source: Jamie Oliver, as seen on Jamie's Great Britain
Print Friendly and PDF
3 eggs
100g caster sugar (did not have golden, so used white)
75g flour
1 heaped tsp good quality cocoa powder
knob of butter
golden caster sugar for sprinkling
2-3 Tbsp strawberry jam
1/2 tub or more vanilla ice-cream
1/2 tub or more chocolate ice-cream
hand-full Maltesers (Jamie's original recipe: a crunchy bar)
hand-full Maltesers to eat while making the cake  :-)
DRAGON ARCTIC ROLL
Preheat the oven (fan) to 180°C. Grease and line an app. 20x30cm baking tray. Break the eggs into a bowl. Add the caster sugar, then whisk until light and fluffy. Or let Kitchenaid do the job, watch, and eat 2-3 (or 5) Maltesers  :-)
DRAGON ARCTIC ROLLDRAGON ARCTIC ROLL
Sieve in the flour and fold in gently. Spoon half of the cake mixture onto the baking tray, leaving gaps for the dark mixture. 
DRAGON ARCTIC ROLL
 Sieve the cocoa powder into the remaining dough mixture and combine gently. 
DRAGON ARCTIC ROLL
Add the cocoa mixture into the gaps on the baking tray.
DRAGON ARCTIC ROLL
With the handle of a spoon make swirl movements to create a marble pattern. Meanwhile use second hand to drop more Maltesers into mouth...   :-)
DRAGON ARCTIC ROLLDRAGON ARCTIC ROLL
Put the cake in the oven and bake for 12-15 minutes until a wooden stick inserted comes out clean. To while away time, have more Maltesers, then place on high shelf far away from reach to make sure there are some left for cake  :-)
DRAGON ARCTIC ROLLDRAGON ARCTIC ROLL
Prepare a sheet of greaseproof paper considerably larger than the cake. Rub the surface with butter, then sprinkle with golden caster sugar. Flip the baked cake while still warm  immediately with it's marbled side facing down onto the sugar coated paper. 
Gently remove the greaseproof paper from the bottom of the cake. 
DRAGON ARCTIC ROLLDRAGON ARCTIC ROLL
Roll up the new paper together with the sponge on top while still warm, tying the surplus paper ends together on each side is if to make a Bonbon. At this point the greaseproof paper is rolled up inside the dough to keep it in shape. It will be removed later. Leave to cool for app. 30 mins.  
DRAGON ARCTIC ROLL
After app. 30 mins unroll the cooled sponge.
DRAGON ARCTIC ROLLDRAGON ARCTIC ROLL
Spread over 2-3 Tbsp of strawberry jam. Eat couple of Maltesers to make sure they did not suffer from being on the high shelf and are still crunchy and nice...  ;-) Then split and crush (remaining) Maltesers with a sharp knife. 
DRAGON ARCTIC ROLLDRAGON ARCTIC ROLL
Add small dots of vanilla and chocolate ice-cream randomly on top of the sponge until it is covered, leaving a small rim on two opposite ends so that the roll can be well rolled and closed later. Put some ice cream into a bowl to eat later, being that there are no more Maltesers left to eat...    :-(
DRAGON ARCTIC ROLL
Sprinkle the crushed Maltesers on top. Sigh... 
DRAGON ARCTIC ROLL
With the help of the paper underneath, and starting from one empty rim, roll the cake into a roll, but this time rolling only the sponge, keeping the paper outside. Use the paper for the actual rolling action and to apply a bit of pressure from the top to make a nice, even role, but remove before rolling further. Close the roll onto the empty rim. Some ice cream might start to ooze out a little, but so what, it's ice cream... and it does not have to be perfect...   :-)
DRAGON ARCTIC ROLL
Roll the cake back up inside the paper, and tie up the paper ends on each side to shape a Bonbon as before. Put in the freezer for at least three hours until hard. Remove from freezer app. 30 min before eating. This depends on the room temperature. Make sure the actual cake is well defrosted and soft before serving. By this time the ice cream will also have soften up a little, and just right to eat... 
DRAGON ARCTIC ROLL
Once the roll is defrosted it cannot be refrozen. For use of smaller portions at the time I would suggest to cut the freshly made cake into 3 or 4 portions and wrap and freeze these individually. This way they can be defrosted as and when needed. 
DRAGON ARCTIC ROLL
Cut into slices and serve. 
Share last piece only if existence known to others! This is no time for romance!  ;-)


_______________________________________________________



DRAGON ARCTIC ROLL WITH MALTESERS

DRAGON ARCTIC ROLLDRAGON ARCTIC ROLLDRAGON ARCTIC ROLL

3 eggs
100g caster sugar (did not have golden, so used white)
1 heaped tsp good quality cocoa powder
knob of butter
golden caster sugar for sprinkling
2-3 Tbsp strawberry jam
1/2 tub or more vanilla ice-cream
1/2 tub or more chocolate ice-cream
hand-full Maltesers (Jamie's original recipe: a crunchy bar)
hand-full Maltesers to eat while making the cake  :-)

Preheat the oven (fan) to 180°C. Grease and line an app. 20x30cm baking tray. Break the eggs into a bowl. Add the caster sugar, then whisk until light and fluffy. Sieve in the flour and fold in gently. Spoon half of the cake mixture onto the baking tray, leaving gaps for the dark mixture. Sieve the cocoa powder into the remaining dough mixture and combine gently. Add the cocoa mixture into the gaps on the baking tray. With the handle of a spoon make swirl movements to create a marble pattern. Put the cake in the oven and bake for 12-15 minutes until a wooden stick inserted comes out clean. Prepare a sheet of greaseproof paper considerably larger than the cake. Rub the surface with butter, then sprinkle with golden caster sugar. Flip the baked cake while still warm  immediately with it's marbled side facing down onto the sugar coated paper. Gently remove the greaseproof paper from the bottom of the cake. Roll up the new paper together with the sponge on top while still warm, tying the surplus paper ends together on each side is if to make a Bonbon. At this point the greaseproof paper is rolled up inside the dough to keep it in shape. It will be removed later. Leave to cool for app. 30 mins. After app. 30 mins unroll the cooled sponge. Spread over 2-3 Tbsp of strawberry jam. Split and crush the Maltesers with a sharp knife. Add small dots of vanilla and chocolate ice-cream randomly on top of the sponge until it is covered, leaving a small rim on two opposite ends so that the roll can be well rolled and closed later. Sprinkle the crushed Maltesers on top. With the help of the paper underneath, and starting from one empty rim, roll the cake into a roll, but this keeping the paper outside. Apply a bit of pressure to make a nice, even role. Close the roll onto the empty rim. Roll the cake back up inside the paper, and tie up the paper ends on each side to shape a Bonbon as before. Put in the freezer for at least three hours until hard. Remove from freezer app. 30 min before eating, depending on the room temperature. Make sure the actual cake is well defrosted and soft before serving. By this time the ice cream will also have soften up a little, and will be just right to eat... Once the roll is defrosted it cannot be refrozen. For use of smaller portions at the time I would suggest to cut the freshly made ready roll into 3 or 4 portions and wrap and freeze these individually. This way they can be defrosted as and when needed. Cut into slices and serve. 
Print Friendly and PDF

No comments:

Post a Comment