Show Subscription Form




Berry Ice Cream Charlotte Recipe

Publisher Photo
Cake slices, strawberry ice cream and ganache make this a special dessert. It takes some time to prepare but it can be stored in the freezer for up to a week before serving.—Suzette Jury, Keene, California
TOTAL TIME: Prep: 45 min. Bake: 10 min. + freezing
MAKES:14 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min. + freezing
MAKES: 14 servings

Ingredients

  • 4 eggs, separated
  • 1/2 cup sugar, divided
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2/3 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 1 cup seedless strawberry jam
  • 18 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 6 cups strawberry ice cream, softened
  • Whipped cream and fresh strawberries

Nutritional Facts

1 slice (calculated without whipped cream and strawberries) equals 496 calories, 26 g fat (14 g saturated fat), 100 mg cholesterol, 131 mg sodium, 64 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  2. In a small bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/4 cup sugar. Beat in oil and vanilla. Sift the flour, baking powder and salt together; gradually add to yolk mixture and mix well.
  3. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
  4. Bake at 350° for 8-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. Line a 4-qt. bowl with plastic wrap. Unroll cake; spread jam evenly over cake to within 1/2 in. of edges. Roll up again. Cut into 1/2-in. slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze until cake is firm.
  6. For ganache, place chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally.
  7. Spread 1 cup of ice cream into cake-lined bowl; top with 1/2 cup ganache. Repeat layers four times. Top with remaining ice cream. Cover and freeze until firm.
  8. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Let stand for 15 minutes before cutting into wedges. Garnish with whipped cream and strawberries. Yield: 14 servings.
Originally published as Berry Ice Cream Charlotte in Taste of Home Christmas Annual Annual 2009, p144

Nutritional Facts

1 slice (calculated without whipped cream and strawberries) equals 496 calories, 26 g fat (14 g saturated fat), 100 mg cholesterol, 131 mg sodium, 64 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Berry Ice Cream Charlotte

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT