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Рецепт RW&B Week, Day 2: Red, White, & Blue Ice Box Cake
by The Smart Cookie Cook

Welcome to Day 2 of Red, White, and Blue Week on The Smart Cookie Cook! In case you missed it, we whipped up whimsical Patriotic Pinwheel Cookies yesterday. Feel free to backtrack if you need to before proceeding. Those cookies are going to come in handy in today’s post.

When I was dreaming up patriotic desserts to feature this week, I knew I really wanted to make an ice box cake. For those who are unfamiliar, ice box cakes traditionally consist of cookies layered with whipped cream or another filling, and then chilled overnight so the cookies soften and the flavors melt together. The name comes from the fact that fridges used to be called ice boxes in the olden days. Perhaps the most common kind of ice box cake is chocolate wafers layered with whipped cream.

The reason I was so set on an ice box cake is because they’re cool and refreshing, perfect for a summery Independence Day celebration. There’s no baking involved, so you don’t have to heat up the kitchen. In fact, ice box cakes are the easiest, simplest cakes you’ll ever make, but they’re also some of the tastiest.

I dreamed up my Red, White, & Blue Ice Box Cake as a way of utilizing those Patriotic Pinwheel Cookies from yesterday. Those tender, soft sugar cookies were just begging to be layered in this fun and festive cake with the most incredibly creamy, fluffy whipped cream. Hints of vanilla and ever-so-subtle almond plus the perfect amount of sweetness make that cream filling to-die-for. It melts in your mouth along with the layers of colorful cookies.

This is a tower of red, white, and blue beauty that’s bursting with American pride. My co-worker said it best: “Now THAT’s a happy 4th of July!” It takes less than 30 minutes to assemble, and then you just have to be patient enough to let it do its thing in the fridge. If you can wait it out, you’ll have a heavenly, firework-worthy cake to celebrate this country’s birthday.

Ice box cakes are an American classic, so why not enjoy one decked out in vibrant red, white, and blue attire? I must caution you though, we Americans like to eat big portions, and you will certainly be tempted to do so since this cake tastes so light and refreshing yet sweet and irresistible. Even Mother Cookie couldn’t help but finish a heaping pile of it, and she’s not even that into sweets.

A Few Tips Before You Get Cooking:

The longer you let it chill, the better the cake gets. This is one case where leftovers are actually better.

If you don’t feel like going through the pinwheel-process for the cookies, you can just dye them all red and all blue.

Sprinkles are optional, but recommended.

The almond extract is a game-changer here. It provides a subtle little something special.

This would also be wonderful served with fresh strawberries and blueberries.

Whipping the filling is easy. Just wait for stiff peaks to form, like the texture you’re familiar with in any whipped cream. However, you should be careful not to under or overbeat. Underbeating means it’ll be too runny to support the cookies; overbeating means it will turn to butter.

Red, White, & Blue Ice Box Cake

By The Smart Cookie Cook

Ingredients:

Directions:

Place all ingredients except for the cookies in a large mixing bowl. Beat on high until stiff peaks form, but be careful not to overbeat.

Spread a thin layer of the whipped cream onto a serving plate. Lay out a single layer of cookies side-by-side on top of the cream. Top w/ ¼ of the cream mixture in an even layer. Repeat, layering cookies and then cream until you run out and pressing the cookies into the cream lightly. I had 5 layers of cookies & 4 layers of cream (not counting the base layer).

Cover and refrigerate for at least 12 hours before serving. The longer it chills, the softer and more flavorful it will be. Store in fridge in an airtight container for up to 4 days.

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