Tag Archives: icebox cake

Triple Raspberry Icebox Cake

Triple Raspberry Icebox Cake

I happily bake year-round, but I’ll be the first to tell you that my favorite kind of summer baking is no-baking. Like leaving the oven off. Like letting the fridge do all the work. Like not heating up my remarkably well-insulated New York City apartment on an already steamy day, and still having incredible dessert.

Today’s recipe is a variation on the queen of no-bake desserts: icebox cake! At its simplest, it’s just layering whipped cream and thin cookies (usually chocolate wafers or graham crackers) together and then letting the assemblage chill out in the fridge for a few hours. The cookies soften against the whipped cream and become cakelike—it’s very good.

Icebox cakes have been around for a good long time now, since the advent of the home refrigerator. In all those years—and in all the recipes I’ve tried—I’ve yet to find one that isn’t outstanding. Icebox cakes can be as easy or complicated as you want them to be. Low brow, high brow, whatever. The two ingredient classics are just as delicious as more intricate variations. I guess what I’m saying is that you should absolutely get on the icebox cake train if you haven’t already, and then, once you are a believer, twist up the original recipe and make it Triple Raspberry.

Triple Raspberry Icebox Cake

Oh yes, this cool & creamy pink icebox cake is loaded with raspberry flavor. From whole fresh raspberries to spoonfuls of raspberry jam to airy raspberry whipped cream, this cake is about as raspberry as it is possible to be!

All the ingredients are stacked in a loaf pan with plain honey graham crackers to divide the layers. After a long chill, the crackers are tender as can be, making for clean slices.

Triple Raspberry Icebox Cake

Can we discuss the cross-sections of fresh raspberries and ruby red streaks of jam? Because those…well, they’re my jam. I mean that in every sense of the word.

Triple Raspberry Icebox Cake

Like its predecessors, this cake is so much more than the sum of its parts. It’s about as easy as from-scratch summer desserts come, and about as raspberry-forward as it can be! It’s berry good, if I do say so myself.

Triple Raspberry Icebox Cake
Triple Raspberry Icebox Cake
makes one 9x5-inch cake, about 8-10 servings

Raspberry Whipped Cream:
6 tablespoons pulverized freeze dried raspberries
1/2 cup confectioner’s sugar
3 cups heavy cream, very cold

For Assembly:
10-12 whole graham crackers (4 sections per cracker), divided
1 6-ounce package fresh raspberries, divided
1/2 cup raspberry jam, divided

Decoration & Garnish:
1/2 cup raspberry jam, strained
2-3 teaspoons pulverized freeze dried raspberries
fresh raspberries

Lightly grease a 9x5-inch loaf pan. Line with parchment paper, leaving a little overhang on the long sides. Set aside.

Make the raspberry whipped cream. Place freeze dried berries in a food processor and process until they are powder, about 45-60 seconds. Alternatively, place the berries in a sealed zip-top bag and crush well with a rolling pin or other heavy object.

Measure out 2 tablespoons of pulverized berry powder, and reserve any remaining powder for another use.

In a medium-large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and pulverized berries. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).

Gently spread 1/3 of the whipped cream in an even layer in the bottom of the prepared pan. Scatter 1/3 of the raspberries over the top and spoon 1/3 of the raspberry jam over, so that there are little globs everywhere. Tile a single layer of graham crackers over the top, breaking the crackers to fit, as needed. Press the graham crackers down *lightly* with your palm to adhere. Repeat layering step 2 more times.

Gentry cover the loaf pan in plastic wrap and refrigerate for at least 6 hours or overnight.

When you’re ready to serve, remove the pan from the refrigerator and discard the plastic wrap. Place a serving plate upside-down over the pan. Holding tightly to both the pan and the plate, flip them over so that the pan is now sitting upside-down on top of the plate. Gently lift the pan up to remove it. Gently peel off the parchment.

Decorate. Place jam in a small microwave-safe bowl and microwave for 15 seconds so it’s a bit loose. Push through a fine mesh strainer (set over a bowl) to remove seeds. Transfer warmed, seedless raspberry jam to a piping bag and snip the tiniest corner. Drizzle the cake with the jam as desired.

Dust cake with pulverized raspberry powder. Garnish with whole fresh raspberries. If not serving immediately, refrigerate.

Serve cake cold. Slice with a serrated knife, wiping it clean between cuts.

Pumpkin Wafers & Pumpkin Icebox Cake

Pumpkin Wafers & Pumpkin Icebox CakeIt’s finally fall! And you know what that means–pumpkin everything! I have tons of pumpkin recipes on the docket for the next couple of months, and I can’t wait to share them with you.

I’m starting the best baking season of the year with a twofer: Pumpkin Wafers and Pumpkin Icebox Cake! Because the only thing better than pumpkin cookies is a cake made out of them, right?!

Pumpkin Wafers & Pumpkin Icebox CakeThese recipes couldn’t be easier. The Pumpkin Wafers are a seasonal adaptation of my recipe for Vanilla Wafers (make those–way better than the box). The dough has tons of pumpkin pie spice and a good dose of pumpkin purée in addition to the usual suspects. If you’re looking for a great cookie to have with tea or coffee this season, this is the one!

These wafers are completely eggless. If there were eggs and pumpkin in this recipe, there would be too much moisture; the resulting wafers would be soft and cakey. By replacing the volume of eggs with pumpkin purée, the dough bakes into crispy, crunchy little wafers, ideal for dunking in coffee or layering in an icebox cake. And speaking of icebox cake…

Pumpkin Wafers & Pumpkin Icebox CakeThis cake, y’all. It’s so easy and so good, it’s ridiculous. Arrange pumpkin wafers in a layer on the bottom of a springform pan (or on a cake plate), and top them with a layer of cream cheese-infused whipped cream. Continue alternating layers until there are four of each.

Then chill the cake for 24 hours. Yes, a whole day. This is where the real magic happens–the moisture from the cream softens the wafers until they’re soft and cake-like. Where icebox cakes made with storebought wafers or graham crackers are ready after an overnight chill, homemade wafers are sturdier and require more time. So this cake does require some advanced planning, but between mixing the dough, baking and cooling the wafers, and assembling the cake, the active work time is only about 90 minutes.

Pumpkin Wafers & Pumpkin Icebox Cake

Sliced after 12 hours

Pumpkin Wafers & Pumpkin Icebox Cake

Sliced after 24 hours

I cannot over-stress the importance of chilling this cake. See the broken off piece on the end of this slice? I cut this cake after only 12 hours because I was chasing daylight. MISTAKE! Don’t be like me. When I went back for more cake later that night, the wafers had softened completely and the cake was much easier to slice. Even if you do slice it too soon though, this cake will still be absolutely delicious.Pumpkin Wafers & Pumpkin Icebox Cake

Let me know if you make one (or both!) of these recipes on Instagram @e2bakesbrooklyn!

Pumpkin Wafers
makes about 12 dozen small cookies

2 2/3 cup all-purpose flour
5 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon Kosher or sea salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
6 tablespoons pumpkin purée
1 teaspoon pure vanilla extract

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a medium-large mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, salt, and baking powder. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in light brown and granulated sugar, followed by pumpkin and vanilla. Add dry ingredients in two installments, mixing completely.

Scoop dough by the teaspoon and roll into balls. Place dough balls about 1 1/2-inches apart on prepared baking sheets. Bake 11-13 minutes, until golden at the edges and a bit soft. Let cool on the baking sheets for five minutes before removing to a rack to cool completely. Repeat baking process with any remaining dough. Wafers should harden as they cool. If they don’t, pop them back in the oven for an additional minute.

Wafers will keep in an airtight container for at least a week.

Pumpkin Icebox Cake
makes one 9-inch round cake

12 ounces full-fat cream cheese, softened for 30 minutes
3/4 cup confectioner’s sugar
1 tablespoon pure vanilla extract
3 cups heavy cream, cold
1 recipe Pumpkin Wafers

Place cream cheese, confectioner’s sugar, and vanilla in a large mixing bowl. Beat with an electric mixer until fluffy, about 2-3 minutes. Set aside.

In a separate mixing bowl, beat heavy cream until soft peaks form. Add cream cheese mixture 1/3 at a time, mixing on low until incorporated. Once all cream cheese has been added, beat mixture on medium-high until stiff peaks form. Set aside.

Arrange some Pumpkin Wafers in an even layer in the bottom of a springform pan.* Top with 1/4 of the whipped cream mixture. Top with another layer of wafers, followed by another layer of whipped cream. Continue until there are four layers each of wafers and cream. Cover pan with plastic wrap and chill in the refrigerator for 24-30 hours.

Run a small, thin knife around the edge of the cake and release the cake from the pan. Serve cold.

Cake will keep in the refrigerator for up to two days.

Note:

If you do not have a springform pan, cake may be assembled on a cake plate or cake stand. Arrange cookies in a 9-inch circle, and layer with the whipped cream mixture, as written.