Food Network Magazine - (09)September 2020

3

ASSEMBLE THE CAKE

Spread a thin layer of whipped cream in the bottom of a 9-inch round springform pan.

Arrange a layer of cookies on top of the whipped cream. Top with 1 heaping cup whipped

cream and spread to cover. Repeat with the remaining cookies and whipped cream, making

4 or 5 layers of cookies total and finishing with a layer of whipped cream. Cover loosely with

plastic wrap and refrigerate until the cookies are soft, at least 6 hours or overnight.

4

CHOOSE A TOPPING

Before serving, run a paring knife around the inside of the pan and remove the springform ring.

Top your cake with one of the following.

Fresh berries Shaved chocolate Toasted coconut

espresso powder

MAKE THE WHIPPED CREAM

Combine 3 cups cold heavy cream and ¾ cup confectioners’ sugar in a large bowl.

Add 2 to 3 tablespoons of one of the following flavors, if desired. Beat with a mixer

on medium-high speed until stiff peaks form, about 3 minutes. Beat in 2 teaspoons

berries,

finely ground

Bourbon or

dark rum (add with

the extract)

2

Gingersnaps

wafers

Vanilla

wafers

PICK YOUR COOKIES

You’ll need 6 to 8 dozen of one of the following types of cookies. Thin cookies are best.

1

cookies cookies

Shortbread

cookies

SEPTEMBER 2020 ●FOOD NETWORK MAGAZINE 55

ICEBOX CAKE PHOTO: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: MARINA MALCHIN. PEANUT BUTTER AND CHOCOLATE CHIPS: STEVE GIRALT. ESPRESSO POWDER, JAM, MAPLE SYRUP, BOURBON, SHORTBREAD COOKIES, CRUSHED COOKIES, BERRIES, SHAVED CHOCOLATE AND SHREDDED COCONUT

: GETTY IMAGES.

COCOA POWDER: MARKO METZINGER. STRAWBERRIES: LEVI BROWN. CHOCOLATE WAFERS, ALMOND COOKIES AND VANILLA WAFERS: SHUTTERSTOCK. GINGERSNAPS AND SUGAR COOKIES: ALAMY.

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Chocolate Almond Sugar

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vanilla extract and/or 1 teaspoon almond extract. Do not overbeat.

Creamy

peanut butter

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Instant Cocoa powder Jam or

preserves

Freeze-dried

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Maple syrup

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Crushed cookies Mini • chocolate chips Cocoa powder