A baking blog with a dash of flour and love!
Sunday, November 3, 2013
Lemon Icebox Cake
I know it's November now, and we are well into pumpkin EVERYTHING, but what if you don't want a pumpkin recipe? Or a mint something or other? Well, I have just the recipe for you.
This icebox cake takes a mousse-like lemon whipped cream and layers it with spicy gingersnap cookies.
It is the perfect pairing to a hearty dinner and is so very easy to make.
The best part is that you could make this cake with any pairings! Next on my list, mocha whipped cream with crisp chocolate chip cookies.
Let's learn how to make this one first, OK?
You will need:
4 cups heavy cream
1 cup powdered sugar
3 Tablespoons pure vanilla extract
2 lemons, zested and juiced
1 box crisp gingersnap cookies
Take a 9 inch spring form pan and cross layer it with 2 long pieces of plastic wrap. Set aside.
In a large bowl, place the 4 cups of heavy cream. Start to beat on high until it begins to thicken. Add in the powdered sugar, vanilla, and lemon zest/juice and continue to beat on high until the whipped cream is very thick.
Take a 1/3 of the whipped cream mixture and spread on the bottom of your prepared spring form pan. Top the whipped cream with a layer on gingersnap cookies, making sure they touch or breaking cookies to fill in gaps as needed.
Do this once more and finish with the remaining whipped cream. You should have 3 layers of whipped cream and 2 layers of cookies.
Gently fold your extra plastic wrap over the top of the icebox cake and place in your freezer for 3 hours and up to over night.
Remove the icebox can 1 hour before serving. Top the ice box cake with remaining cookie crumbs for an added layer of crunch.
The whipped cream takes on an almost mousse like consistency and the spicy cookies give it just the added kick it needs!
Enjoy this new spin on a lemon dessert today! Happy November everyone! :)
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