POP-ART RASPBERRY ICEBOX CAKE
Provided by Lauren Chattman
Categories Mixer Berry Chocolate Dairy Fruit Dessert Freeze/Chill No-Cook Frozen Dessert Raspberry Summer Kidney Friendly
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1. Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides. Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Place the pan in the freezer.
- 2. Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.
- 3. Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch. Stir in the gelatin mixture. Let cool to room temperature, stirring occasionally.
- 4. Combine the heavy cream, framboise, and vanilla in a large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in the cooled raspberry mixture, taking care not to deflate the cream.
- 5. Remove the pan from the freezer. Pour all but one-fourth of the mousse into the pan. Smooth the top with a rubber spatula. Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan. Spread the remaining mousse over the wafers and smooth with the spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, overnight and up to 1 week.
- 6. To unmold, gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and turn over. Gently tap to release. Carefully peel the plastic from the cake. Cut into slices and serve immediately.
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Imran Ayub
[email protected]This cake looks like a lot of work, but it's probably worth it. I'll have to try it sometime.
Ramdhyan Sahani
[email protected]I'm not sure how this cake is supposed to work. The instructions seem a bit confusing.
Jion Khan
[email protected]This recipe looks amazing! I can't wait to try it.
Rekha Cheetri
[email protected]I'm not sure what went wrong with my cake, but it didn't turn out anything like the picture. It was still tasty, but it wasn't what I was expecting.
Qadir khan
[email protected]This cake was a disaster! The ganache was too thick and the cake was too dry. I would not recommend this recipe.
Nombuyiselo Daphney Mbese
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the ganache next time.
Itsz Qa Sid maaña
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so beautiful and tasted even better than it looked.
Kim Vasquez
[email protected]This cake was delicious! It was the perfect summer dessert. I loved the combination of the raspberries and the white chocolate.
Uzair Dogar
[email protected]I'm not a big fan of raspberry, but this cake was surprisingly good. The white chocolate ganache really balanced out the tartness of the raspberries. I would definitely make this again.
Scott Mcclure
[email protected]This icebox cake was a hit at my party! It was so easy to make and everyone loved it. The raspberry filling was tart and refreshing, and the white chocolate ganache was rich and creamy. I will definitely be making this again.