![]() You can make this cake in the traditional loaf pan form as we did. And some – adding flavors to the cream such as today’s Coffee Ice Box Cake! Today, many variations of icebox cakes exist – some made with graham crackers, ladyfingers, or any other absorbent cookie, some adding nuts or candy. It’s absolutely wonderful – and so simple to make too! Iceboxes were non-mechanical refrigerators filled with ice to keep foods cold, and they became a popular appliance in many American households.Ĭompanies like Nabisco shared an icebox cake recipe on the side of their Famous Chocolate Wafers package – and to this day, that simple recipe of whipped cream and chocolate wafers is a dessert classic.Īs the cream and chocolate wafers chill together, the moisture from the whipped cream softens the thin wafer – creating a cold and creamy cake-like texture. The pan is chilled until set, then sliced or scooped for serving. It’s an old-fashioned dessert recipe made by layering whipped cream and Nabisco chocolate wafers in a loaf pan. Perfect for end-of-summer dinner parties.Ĭoffee lovers rejoice! You are going to love this easy Coffee Icebox Cake! What is an icebox cake? Our Coffee Icebox Cake infuses coffee flavor into a classic no-bake dessert made with chocolate wafers and whipped cream. Let the glaze set at room temperature before serving.This post may contain affiliate links. Spread the glaze over the top of cake, and let it slide down the sides, guiding it with a spatula to cover the cake completely. Invert with dome up on a cake plate or stand. Remove the cake from the bowl and unwrap. If necessary, add a little more confectioners’ sugar or some water to get the correct consistency. Step 7įor the glaze: Sift the confectioners’ sugar into a large bowl, and whisk in the lemon juice to make a smooth, spreadable glaze. Chill overnight, or until the filling is set if filled with ice cream, set in the freezer. ![]() Fold the excess plastic wrap over the top, and weight top with a heavy plate. Soak the last layer with the remaining syrup. Continue to fill the cavity with the remaining filling, and fit the final layer flat on top. Fit another cake layer on top of the filling, pressing to fit snugly to the sides of the bowl, then brush with more syrup. Fill half of the cavity of the bowl lined with the cake with some of the filling. Line the bottom of bowl with one cake slice, pressing to fit, and brush with some of the syrup to soak it evenly. Step 6Ĭut the cake into three circular layers of equal thickness, using a serrated knife. To assemble: Line the inside of a 9-inch-diameter bowl with plastic wrap, letting several inches of excess wrap drape down the outside. Remove from heat, and stir in the Grand Marnier. Boil until reduced by about a quarter, about 2 to 3 minutes. Step 4įor the syrup: Bring the sugar to a boil with 1 cup water in a small pot. Stir in the chocolate and lemon peel with a spatula. Scrape in the dissolved gelatin and mix to distribute. Beat the ricotta and confectioners’ sugar in a mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Step 3įor the filling: Dissolve the gelatin in 2 tablespoons hot water in a small bowl. Let the cake cool on a wire rack, then run a knife around the sides of the pan to loosen and unmold. Pour the batter into the prepared pan, and bake until a cake tester inserted in the center comes out clean, about 20 minutes. Fold in the sifted flour with a spatula just until incorporated-don’t overmix. With the mixer on medium, slowly pour in the sugar, and mix until thick and glossy, about 1 to 2 minutes, then stir in the orange zest. Whisk the eggs in a mixer fitted with the whisk attachment on high speed until very light and fluffy, about 5 to 6 minutes. Sift together the flour and baking powder in a bowl. Butter and flour the bottom and sides of a 9-inch springform pan. For the cake: Preheat the oven to 350 degrees F.
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