Best 2 Almond Espresso Ice Box Cake Recipes
Indulge in the delightful harmony of almond and espresso flavors with our exquisite Almond Espresso Ice Box Cake. This no-bake dessert is an effortless blend of textures and tastes, featuring layers of almond sponge cake, espresso-infused whipped cream, and a luscious almond glaze. Discover the culinary symphony of this chilled cake, where the nutty sweetness of almonds intertwines with the rich, bold notes of espresso, creating a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey as we unveil the secrets behind this delectable treat, complete with detailed instructions, helpful tips, and variations to suit your preferences. Get ready to impress your family and friends with this impressive dessert that combines the best of both worlds – almonds and espresso – in one unforgettable experience.
Here are our top 2 tried and tested recipes!
ESPRESSO AND MASCARPONE ICEBOX CAKE
Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
- Reduce speed to low, then add mascarpone and mix until combined.
- Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
- Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
- Spread remaining mascarpone mixture on top.
- Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
- Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
- Pulse remaining chocolate wafers in a food processor until finely ground.
- Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
- Remove foil and side of pan and frost cake all over with espresso cream.
- Sprinkle edge of top lightly with wafer crumbs.
- Serve cold.
- Cake, without espresso cream, can be chilled up to 2 days.
- Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7
MANGO ALMOND ICEBOX CAKE
This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.
Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- Choose fresh and high-quality ingredients. This will ensure that your cake is delicious and flavorful.
- Make sure your espresso is strong and flavorful. This will give your cake a rich coffee flavor.
- Don't overbeat the eggs and sugar. Overbeating can make the cake tough.
- Fold the whipped cream into the batter gently. Overmixing can deflate the whipped cream and make the cake dense.
- Chill the cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set properly.
- Serve the cake with fresh berries or a dollop of whipped cream. This will add a delicious and refreshing touch.
Conclusion:
This almond espresso ice box cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich coffee flavor, creamy almond filling, and crunchy graham cracker crust, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this almond espresso ice box cake a try. You won't be disappointed!
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