This cake gets a whimsical touch with easy-to-make marzipan figures. Fondant is available at cake-decorating stores and some craft stores. Use your favourite ice cream flavour for the filling.
- Portion size 16 servings
- Credits : Canadian Living Magazine: January 2008
- 8 cups ice cream
- 5 oz marzipan three quarters of 200 g pkg
- 1 white fondant
- 1 cup granulated sugar
- 2 pkg (200 g) Marzipan Figures
- 1/4 cup butter softened
- 1 1/4 cup icing sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Chocolate Sponge Cake:
- 5 eggs separated
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 pinch salt
- 3/4 cups seedless raspberry jam
MethodChocolate Sponge Cake: In large bowl, beat egg yolks with half of the sugar until pale and thickened, about 2 minutes; beat in vanilla. In separate bowl, sift together flour, cocoa and salt. Set aside.
In third bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Spoon one-third over egg yolk mixture; sift one-third of the flour mixture over top and fold in. Repeat twice.
Spread on parchment paper-lined 17- x 11-inch (45 x 29 cm) rimmed baking sheet. Bake in centre of 400°F (200°C) oven for about 12 minutes or until cake springs back when lightly touched. Let cool in pan on rack for 2 minutes.
Dust tea towel with cocoa. Loosen edges of cake from pan and invert onto towel; peel off paper. Starting at long side, roll up cake loosely in towel. Let cool on rack.
Meanwhile, line 9-inch (23 cm) diameter 10- to 12-cup (2.5 to 3 L) bowl with plastic wrap; set aside.
Unroll cake; spread with jam. Reroll without towel. Wrap and freeze for 15 minutes. Using serrated knife, cut into scant 1/2-inch (1 cm) thick slices. Set 9 slices aside. Line bowl with remaining slices, cutting to fit if necessary.
Spoon ice cream into cake-lined bowl, smoothing top. Cover with reserved cake slices. Cover with plastic wrap and freeze for about 4 hours or until firm. (Make-ahead: Freeze for up to 3 days.)
Meanwhile, shape marzipan into 2-inch (5 cm) long log. Using handle of wooden spoon, press along 1 long edge to form indent; curve to resemble igloo entryway. On icing sugar-dusted work surface, roll out 3 oz (90 g) of the fondant to 1/8-inch (3 mm) thickness. Wrap fondant around marzipan, pressing edges together underneath and reshaping as necessary; set aside.
Butter Icing: In bowl, beat butter until light; beat in sugar, milk and vanilla.
Unmould cake dome onto flat cake plate or cake board. Remove plastic wrap. Spread icing over dome to cover. Return to freezer.
On icing sugar-dusted work surface, roll out remaining fondant to generous 1/8-inch (3 mm) thick circle. Dust hands with icing sugar; slide both under circle and lift onto centre of dome, letting overhang drape down side. Smooth fondant evenly. With knife, trim fondant even with igloo base.
With pointed confectionery tool or edge of butter knife, draw lines on fondant on igloo and entrance to resemble blocks. Attach entrance to front of igloo. Return to freezer. (Make-ahead: Cover and freeze for up to 24 hours.)
Spoon granulated sugar around igloo to resemble snow. Garnish with marzipan figures.
Nutritional facts without marzipan figures : about
- Sodium 190 mg
- Protein 6 g
- Calories 526.0
- Total fat 14 g
- Cholesterol 95 mg
- Saturated fat 7 g
- Total carbohydrate 97 g
- Iron 7.0
- Folate 12.0
- Calcium 11.0
- Vitamin A 13.0
- Vitamin C 3.0