Ice Box Cake 1927 Recipes
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
ICE BOX CAKE 1927
If you are like me and have major emotional problems when baking a cake or you simply don't want to add to the heat in the kitchen, this recipe from the 20s is a lifesaver.
Provided by drhousespcatcher
Categories Dessert
Time 12h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Note: It should not be whipped cream it should be WHIPPING CREAM. The amount of the vanilla is 2 cupfuls. Use pasteurized eggs if you are unsure of your eggs.
- Cream butter and sugar together. Separate eggs putting whites aside. Add yolks to sugar mix, one at a time and fold into the mix. Beat whites until they are stiff and fold into mixture. Now add 1 cupful of the vanilla. Stir gently.
- Line bottom of deep cake pan with wax paper. The author suggests making sure there is enough that you can cover the cake with it because it makes it much easier to remove.
- NOTE USE ONLY HALF OF EVERYTHING for this:.
- After lining the pan put in 4 of the shortcake cups (or half the lady fingers) aka layer one.
- Cover with the filling, aka layer two.
- Cover this with crushed pineapple, aka layer 3.
- Use whole cherries or slice whatever you like best, aka layer 4.
- Now I am being sadistic, but whip 1/2 pint of your cream until stiff and do NOT add sugar to it. Spread over cake. Welcome to layer 5.
- NOW REPEAT all five layers.
- Cover the cake making sure the wax paper is hanging over sides of pan. Chill overnight.
- Top with more whipped cream and cherries if you like.
Nutrition Facts : Calories 628.4, Fat 47.6, SaturatedFat 29.1, Cholesterol 248.3, Sodium 221.8, Carbohydrate 48.8, Fiber 0.2, Sugar 46.1, Protein 4.7
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