WEEKDAYS 1e|12c|p

The All-American Icebox Cake

Carla Hall
|
Servings: 12 - 14
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moderate
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2+ hr

Can't get more American than this!


  • Ingredients
  • step-by-step directions
Ingredients
Whipped Cream:
  • 3 teaspoons powdered gelatin
  • 5 tablespoons cold water
  • 4 1/2 cups heavy whipping cream (chilled)
  • 1/2 cup confectioners' sugar
  • 3/4 cup sour cream
Cake:
  • 4 boxes chocolate wafers (9 ounces each)
  • 2 pints raspberries
  • 2 pints blueberries
Directions
  • Sprinkle the gelatin evenly over the cold water and allow to dissolve in the water completely until bloomed, about 5 minutes. Remove the mixture to a small saucepan over low heat and allow to melt until the gelatin dissolves. Allow to cool to room temperature.
  • In the bowl of a stand mixer fitted with a whisk attachment add the heavy cream and whip until soft peaks form. Add the confectioners' sugar and whip until medium peaks form. Reduce the mixer speed to low and slowly drizzle in the gelatin mixture. Return the mixer to medium-high speed and allow to whip until stiff peaks form. Remove the mixture from the stand mixer to a large bowl and fold in the sour cream.
  • To Assemble the Cake: Place a 10-inch springform ring in the center of a cake stand or plate. Use clear tape to secure the springform pan to the cake stand. Create a layer of 16 cookies in a circle making sure to cover the center of the circle with a couple of cookies, break them up if necessary to fill in the gaps. Spread 1 cup of whipped cream mixture evenly over the cookies. Repeat to form four layers of cookies and whipped cream. This will serve as the base to the tiered cake.
  • Continue building the cake, by topping the base layer with a 9-inch springform ring. Create a layer of 13 cookies in a circle making sure to cover the center of the circle with a couple of cookies, break them up if necessary to fill in the gaps. Spread 3/4 cup of whipped cream mixture evenly over the cookies. Repeat to form four layers of cookies and whipped cream.
  • For the final layer, top with a 6-inch springform ring. Create a layer of 4 cookies in a circle making sure to cover the center of the circle with a couple of cookies, break them up if necessary to fill in the gaps. Spread 1/2 cup of whipped cream mixture evenly over the cookies. Repeat to form four layers of the cookies and whipped cream.
  • Refrigerate the cake for at least 4 hours, or up to overnight to allow the cookies to soften and the gelatin in the whipped cream to set.
  • Once set, decorate the bottom two cake layers with raspberries and blueberries alternating to create a pattern. Decorate the top of the cake with a mound of raspberries and blueberries. Refrigerate until ready to serve.
  • Tip: 1. The longer the cake is refrigerated the better! It will allow the cookies to soften and the gelatin to set to prevent the cake from collapsing.
  • 2. Try using different cookies or flavoring the whipped cream with a favorite extract!

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