Biscoff Espresso Icebox Cake

20131109-150824.jpgWhen I served this “cake” during the third Vainilla Cake Club, immense guilt overcame me for several reasons. First, it was not a cake. It was more like an assembly of ingredients to form a structure that resembled a cake. I guess it could be me associating cakes to sponge-based but hen again, there are tons of cakes that require no flour so after a while this guilt passed. Second, it was dead easy. It was literally grab ingredients, stack and assemble, and put into the fridge overnight to set. Before serving I topped it off with home-made Salted Caramel. I decided to make my own as I wanted to prove to myself that it was a) easy, and b) that it would actually be salty to qualify for its name and fame. During the party, this cake was so popular; many people raved about it especially the Salted Caramel. Hence I have put up the recipe below for future references.Icebox Cake

Ingredients:
600ml double cream + 1 tablespoon instant espresso powder
½ tsp. Vanilla Extract
¼ tsp. cinnamon
70g icing sugar
2 packs Lotus Biscoff biscuits (I only used 1 ¼)

For the icebox cake add the cream to your mixing bowl and sift the icing sugar over the top. Add the cinnamon and vanilla extract and whisk (using a hand held whisk or your mixer) on a high speed until stiff peaks form.

Drizzle a layer of the (cooled) caramel followed by a layer of the biscuits (you may need to break the biscuits in half to fit them in) on the bottom of your dish. On top of this plop and then smooth some of the cream to form a layer about ½ – ¾ inch thick. Repeat this layering until the dish is full, ending with a top layer of cream. Cover with cling film and place in the fridge overnight. When the time comes to indulge, remove from the fridge and decorate the top with a drizzle of caramel, and a crushed biscuit over the top. Serve individual portions with a whole biscuit.

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