Icebox cakes are back in style. Back in the 60s icebox cakes were very popular. Everyone had it on the list of things to bring to a gathering. It was the “it cake”, but like everything else they fell out of favor. Maybe it is Prince William that is responsible for the return. He requested his bachelor cake be his beloved icebox cake that was his favorite during his childhood and I guess still is.
William’s cake is chocolate, but I am not a chocolate girl. Please don’t get upset, I like chocolate, but it is not my favorite. When given the choice I will always choose the lemon. Other than the making of the curd there is no heat required. I guess if you really did not want to make the curd you could purchase some and just assemble.
Recipe:
8 inch springform pan or any cake mold.
1 cup Whipping Cream – Do not add sugar; it is sweet enough with the ginger snaps and curd – put the bowl and beaters in the frig for better whipping results.
Half batch of Lemon Curd – I made a half batch of Barefoot Contessa’s Lemon Curd recipe. I like to use Ina’s recipes because they always work. I believe she tests and then retests her recipes. Here
Ginger Snaps – I used a container of Trader Joes Triple Ginger Snaps (They look like vanilla wavers only they are ginger.) I like these wafers because they taste good and you can pronounce all of the ingredients. You may not need the complete container.
Make Curd – Instead of zesting, I remove the peel minus the pith with a vegetable peeler. I cook peeled zest in the curd then I remove it when I sieve the curd. I really like to use a thermometer to avoid over cooking and thereby causing the egg to scramble. (When done I pour mine through a fine sieve to sieve out peel/zest and any egg bit that may have scrambled for a smooth curd. I place a sieve in the bowl then I place the bowl in another bowl containing ice water. This will cool the curd quickly. I place a piece of plastic wrap over the strained curd to keep a skin from forming. Place in frig until you have the rest prepared.
Whip Cream (be careful not to over-beat or you will get butter) Gently fold a third of the whipped cream into curd to lighten, and then add remaining whipped cream into curd. Be careful not to deflate the cream.
Line a Pyrex or spring form pan with ginger snaps. Top the wafers with lemon cream, alternating until you have at least three layers. The beauty of this is you can make as many layers as you want. Cover and refrigerate.
This time I made individual cakes using my English muffin molds for mini servings. I placed the mold on an appropriate size of parchment and then topped it with a piece of parchment. I placed it in a Pyrex with a lid in the frig overnight.
My guinea pig taste-tester stated it was delish. Your welcome L. Love you.
Notes: You will get better results if you put the bowl, beaters in the freezer for a few minutes before you start to whip your cream. Make sure your cream is cold.
- Do not overbeat or you will have butter.
- For Individual serving I think a 3” mold would be a better single serving, but you could use any baking pan or glass pyrex. Once again you are the boss.
- You can use vanilla wafers or some other cookie, but I like the ginger with the lemon
Thanks to Prince William for making this cake popular again. Thanks to Chef John at Foodwishes for teaching me I am the boss of my food. Thanks to my neighbor, W. for the abundance of lemons that she so generously shares. Thanks to Trader Joes for not putting lecithin in their ginger snaps.
Paula says
Oh, Yum!! I would LOVE this. Pinned and new follower! Thanks for coming to SAturday Dishes! Paula
ang says
This looks and sounds scrumptious! Thanks so much for linking up on Saturday Dishes with us!!