My BIL is fond of chocolate whipped cream. His wife used to make it by sifting cocoa into the cream as she whipped it, but after I read a book about Austrian baking, I discovered that you can melt chocolate into the cream, chill the cream, then whip it. The cookbook called it ‘Parisian Cream’. My SIL would take an angelfood cake, cut off the top, hollow out the cake, fill it with the chocolate whipped cream, then replace the top. This was the first time I had ever seen a filled cake, and I really liked the idea. It is not a modern idea as is evidenced by this old recipe from Grandma G.
You will need a large sponge cake, made according to your favorite recipe. Slice off the top of the cake about 1/2 inch. Carefully remove the center of the cake, leaving sides and bottom . Fill the cake center with the following minxture:
1/2 envelope granulated gelatine soaked in 1/4 cup cold water (I have no idea how big an envelope of gelatin was in 1925. ). Then add 1/4 cup boiling water and 1 cup sugar. When mixture is cold fold in:
1 pt. of heavy whipped cream (cream that has been whipped)
1/2 dozen ground macaroons
1 dozen Marshmallows, cut in small pieces
2 T. Cherries, Bananas, or any fruit desired
1/4 lb. blanched and chopped almonds
After the center of the cake has been filled, replace top on cake. Frost with Mocha Frosting and decorate with almonds. (Mocha Frosting is frosting that has been flavored with a little coffee).
That sounds good, but it doesn’t sound like it needs any frosting at all, just a sprinkling of powdered sugar.
Still trying to get my sewing mojo back, but I am working on it.