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I will repeatedly tell you that icebox cakes are one of the most versatile, easy, and impressive desserts you can make. All you need are thin wafter cookies, some sort of delicious filling, and a springform pan.

Proof that they are versatile: Chocolate Strawberry Icebox Cake and Peaches N’ Cream Icebox Cake

Proof they are easy: I am the new mother of a two month old and I managed to make this cake between feedings.

Proof they are impressive: It’s a cake you don’t have to bake…come on! It looks like a lot of work and it’s not. We served this to a party of 6 and everyone loved it!

I used Trader Joe’s Ginger and Lemon Wafer cookies for this cake, you could easily use regular ole’ ginger snaps instead.

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Start by layering some ginger cookies in the bottom of the springform pan. The layering doesn’t have to be pretty, you just want to cover each layer with cookies the best you can. Doesn’t matter if you have to break them up.

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I also discovered different kind of candied ginger for this recipe…the crystallized ginger was much easier to chop than uncrystallized. Both kinds are delicious though.

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Another great thing about icebox cakes is they are so much lighter than a regular cake! All you need is a little time to chill the cake in the fridge and you are ready to go! If I were to write a specialized cookbook, it’d be on icebox cakes FOR SURE.

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Recipe
Lemon-Ginger Icebox Cake
By Baked Northwest
Serves 8-10

Ingredients

  • 1 (9 oz) box lemon or ginger wafer cookies (I used a combo of both lemon and ginger wafer cookies from trader joes, 1 cookie sleeve of each flavor)
  • 2 cups (1 pint) heavy cream
  • 1/4 tsp pure vanilla extract
  • 1/4 cup powdered sugar
  • 1 (8 ounce) container marscarpone cheese, at room temperature
  • 1 (10.5 – 12 oz) jar lemon curd
  • zest of 1 lemon
  • 2 tbsp crystallized ginger
  • raspberries for topping (optional)

Directions

  1. In a large bowl, beat heavy cream, vanilla, and powdered sugar until stiff peaks form. Gently fold in the marscarpone cheese.
  2. Divide the whipped cream mixture into 2 bowls. In one bowl, fold in about 10 ounces of lemon curd. You’ll want to reserve some of the curd for the top of the cake. In the other bowl, fold in the lemon zest and crystallized ginger.
  3. Take a springform pan and layer the bottom of the pan with ginger cookies. The layering doesn’t have to be perfect, just try to cover the bottom of the pan. You can break cookies, it really doesn’t have to be pretty! The cookies will soften in the fridge anyways. Alternate layers with the ginger cookies, the lemon cream, lemon cookies, and ginger cream. I had 4 layers of cookies and 4 layers of cream.
  4. Place the cake in the refrigerator for a minimum of 4 hours. It’s best when done overnight. The cake will be firm and the cookies on the top will have softened after the appropriate amount of time.
  5. To serve, place the springform pan on a platter or cake stand and remove the springform (we kept the bottom part of the springform for serving). Spread remaining lemon curd on top of the cake and garnish the outer e Slice and serve!
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