GINGERSNAP ICEBOX CAKE WITH CHOCOLATE AND CARAMEL DRIZZLE
The sweet-tart three-ingredient filling of this easy icebox cake finds its perfect foil in spicy gingersnaps. A drizzle of caramel and chocolate sauce just before serving gives it a dramatic finish.
Provided by Food Network Kitchen
Categories dessert
Time 12h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Line a 16-cup (10-inch) Bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).
- Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium high as the mixture thickens and finally forms stiff peaks, about 4 minutes.
- Evenly spread about 1 1/2 cups of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the remaining cream mixture over the cookies and top with a layer of 16 overlapping cookies on the outer ring of the pan and then 6 halved cookies (snap them in half with your hands) on the inner ring of the pan to cover. Evenly spread out half of the remaining cream mixture and top with a layer of 16 slightly overlapping cookies on the outer ring and about 8 slightly overlapping cookies on the inner ring of the pan to cover. Finish with the remaining cream mixture and spread evenly, then loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours and up to overnight.
- Put the remaining cookies in a resealable plastic bag and crush them to crumbs with a rolling pin or the bottom of a measuring cup; reserve.
- When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and carefully pull off the plastic wrap. Using your hands, press the gingersnap crumbs against the bottom of the cake about one-third of the way up the side. Drizzle the top with the caramel and chocolate sauces. Cut into slices with a serrated knife.
3-INGREDIENT GINGERSNAP ICEBOX CAKE
Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Ginger Cake Cookies Orange Milk/Cream Dessert
Yield Serves 8
Number Of Ingredients 3
Steps:
- Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
- Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
- Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.
LEMON GINGER ICEBOX CAKE
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
GINGERSNAP-MANGO ICEBOX CAKE
Provided by Food Network Kitchen
Time 6h45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated.
- Spread about 1 heaping teaspoon of the coconut whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Preheat the oven to 350 degrees F. Spread the coconut flakes in a single layer on a baking sheet and bake until just golden, about 5 minutes. Let cool completely.
- Peel, pit and dice the mango. Toss with the lime juice, sugar and a pinch of salt in a small bowl. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mango. Cut on the diagonal to serve.
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