Icebox Cakes: Recipes for the Coolest Cakes in Town

Icebox Cakes: Recipes for the Coolest Cakes in Town

Jean Sagendorph, Jessie Sheehan

Language: English

Pages: 128

ISBN: 1452112215

Format: PDF / Kindle (mobi) / ePub

Icebox cakes feature crisp wafers and billowy whipped cream layered together and chilled overnight, where they transform into a heavenly cakelike texture. In this tempting cookbook, eager cooks can start with the Old School, a classic pairing of chocolate wafers and lush whipped cream, before moving on to fantastic combinations such as Luscious Lemon with its lemon curd filling and ladyfingers or the Black Forest's cherries and mounds of chocolate-kirsch whipped cream. Ideal when made a day or two in advance, these minimum-fuss cakes promise maximum friends-and-family cheer.













parchment paper. Once frozen, unwrap one of the logs and use a sharp paring or chef’s knife to cut it into thin slices about 1/8 in/3 mm thick; rotate the log as you slice, or the side sitting on the cutting surface will flatten. Arrange the slices about 1 in/2.5 cm apart on one of the prepared baking sheets and place in the freezer for at least 10 minutes. Repeat with the second dough log and prepared baking sheet. If you need more room to fit all your dough slices, simply arrange them on

rum and cook until the sauce thickens again, about 2 minutes. Remove the pan from the heat and allow the bananas to cool to room temperature. They are best used the same day. MAKE S PUDDING In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Add the milk and cream and whisk to combine. Add the egg, whisk again, and place the saucepan over medium-high heat, whisking constantly. Once the mixture begins to thicken and bubbles begin popping on the surface, turn the heat to

are a big help in the kitchen. Use one to easily scrape out every last bit of whipped cream, pudding, peanut butter, ganache, etc. from a mixing bowl. SPRINGFORM PAN If you don’t have a round 9-by-3-in/23-by-7.5-cm springform pan, here’s a great excuse to pick one up. A nonstick version is unnecessary for an icebox cake, but is a nice feature when using it to bake other desserts. A springform is a great option for large icebox cakes and produces an extremely pretty dessert. The springform pan

each half into a log about 2 in/5 cm wide. Roll the logs along the counter, still wrapped in plastic wrap, in order to shape into perfect cylinders. Tighten the plastic wrap around the logs and freeze them for at least 2 hours, or overnight. If you have trouble forming the soft dough into logs, form the dough into a disk (or loose log shape), wrap it in plastic wrap, and place in the freezer for about 20 minutes, just until it is cold enough to shape into the necessary log. Line two baking sheets

9-by-5-by-3-in/23-by-12-by-7.5-cm loaf pan One 10-in/25-cm oval or rectangular serving platter MEXICAN CHOCOLATE SPICE WAFERS MAKES ABOUT SIXTY 21/4-IN/5.5-CM WAFERS 11/4 cups/170 g all-purpose flour 3/4 cup/75 g Dutch-process cocoa powder 1 Tbsp ground cinnamon 1 tsp chili powder 1/2 tsp freshly ground black pepper 3/4 tsp salt 11/4 cups/250 g granulated sugar 3/4 cup/170 g unsalted butter, at room temperature 2 tsp pure vanilla extract 2 Tbsp whole milk 1 Tbsp light corn syrup

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