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Chocolate Raspberry Icebox Cake |  |
It's an easy 4th of July cake, all decked out in red, white and blue – or for Canadian readers, if you're not into the Canadian Flag Cake with a maple leaf emblazoned in strawberries, then it's a Canada Day cake, all decked out in berry red and crisp white.
But more than that, an icebox cake is an easy summer treat, so impressive sliced onto plates with twelve – yes, twelve! – layers and yet so simple to assemble. I've used chocolate graham crackers and raspberries but the variations are endless.
that I'm adding it to a special collection of easy summer recipes.
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I love the idea of stunning layers of birthday cake – but somehow time and calorie considerations take hold and for a minute, I ask, Where IS the closest bakery?
And another thing. To many eyes, bakery cakes look so good, so professional, that my homemade cakes, no matter how delicious inside, just aren’t going to match up to the “perfection” of all that shortening- and sugar-laden icing. Sad but true, to many, “bakery-bought” is better than homemade.
I'm not giving up without a fight though and an icebox cake is my latest weapon – and so far it’s brought two tables to contented silence. It’s a cake you can’t really buy and doesn't it just look so pretty? Kids love it, grownups too!
Plus it can be made several days in advance! And the variations are endless. How about weaving in a dreamsicle-style layer of ice cream or jewel-colored sorbet? How about other perfectly ripe summer fruits? Yes and yes, thank you.
An icebox cake is an old-fashioned cake, a retro cake. But in the Battle of Home Baker vs Bakery, it sure meets my contemporary sensibility.
In my bread pan, the bottom layers of graham cracker needed trimming to fit crossways, the top ones did not. For four layers of graham cracker, I used two packs of crackers from a 14-ounce box. Some were leftover, I crushed these into crumbs in a freezer bag. Frozen berries work in the center layer because they’re less expensive and smaller than fresh. But for anyone lucky enough to have a surplus of fresh raspberries? Go for it! If you don’t want the fresh berries on top to freeze, embellish the cake just before slicing. The cake is much easier to slice, and you’ll get more slices, without fruit on the top. Still, the fresh berries make it looks so pretty, especially for 4th of July or Canada Day celebrations. If you want to go all Martha on this cake, make extra whipped cream and apply an outer layer after the cake has frozen, then embellish away.
Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook! CHOCOLATE RASPBERRY ICEBOX CAKE
Time to table: 4 hours
Makes 1 cake, 12 – 16 slices (see TIPS)
-
WHIPPED CREAM
- 2 cups heavy cream
- 2 tablespoons sour cream
- 1 tablespoon flavoring – vanilla, dry sherry, kirsch, etc.
- 3/4 cup powdered sugar
-
ICEBOX CAKE
- About 10 ounces chocolate graham crackers
- About 8 ounces frozen raspberries, slightly thawed
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EMBELLISHMENT, OPTIONAL
- Graham cracker scraps, crushed
- Fresh raspberries
- Fresh blueberries
WHIPPED CREAM In a large bowl, mix cream, sour cream and flavoring until beginning to thicken. With the mixer running, slowly add powdered sugar. Continue whipping until very thick.
ICEBOX CAKE Line a 9x5 bread pan with plastic wrap. Build the layers, following the list below. Once layers are built, press gently to remove any air bubbles, then wrap with plastic wrap.
Layer 1 – Whipped Cream (this becomes the top of the cake so make sure it's quite thick)
Layer 2 – Graham cracker
Layer 3 – Whipped Cream
Layer 4 – Graham Cracker
Layer 5 – Whipped Cream
Layer 6 – Raspberries
Layer 7 – Whipped Cream
Layer 8 – Graham Cracker
Layer 9 – Whipped Cream
Layer 10 – Graham Cracker
Layer 11 – Whipped Cream
Layer 12 – After freezing, fresh berries, optional
FREEZE Freeze hard for at least 2 – 3 hours.
EMBELLISH Remove the plastic wrap and carefully transfer to a cake plate. Sprinkle with graham cracker crumbs and arrange fresh fruit on top. Return to the freezer.
SLICE With a serrated knife, slice cake onto plates while it’s still frozen but serve after the cake has rested at room temperature for 5 or 10 minutes, until the whipped cream is beginning to soften.
WEIGHT WATCHERS Old Points 4/5 & Points Plus 6/7.Pretty on the Plate!
For precise, beautiful slices, slice the cake onto serving plates while it's frozen hard, then let it thaw for 5 - 10 minutes before serving.
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This is going on my to make immediately list - gorgeous, creamy, refreshing - my raspberries and Saskatoons will be both ready in about 10 days for picking. The graham crackers look chocolate they are so dark. I think I have a recipe for homemade ones I have always wanted to try and this may motivate me to - depending upon how hot it is! I also have a sour cherry tree and can imagine they would be great in a similar concoction!
ReplyDelete:)
Valerie