Ok, seriously, you need to make this dessert. The inspiration for this dessert comes from the famed Magnolia Bakery in NYC where they have made this vintage dessert relevant again. I first made it for New Year’s Eve this year and adapted it into a chocolate mint combination. It was a huge hit and I was told that I must blog about it! Well, here it is but this time I made a pretty pale pink raspberry version in honor of Valentine’s Day next week.
Raspberry Ice Box Cake
2 pints heavy whipping cream (4 cups)
2 tablespoons sugar (use 3 tablespoons if you aren’t using the raspberry puree)
1 tablespoon vanilla (or substitute with your favorite flavor, I used 1 tbsp mint extract originally)
raspberry puree from recipe below
1 1/2 boxes Nabisco chocolate wafer
In an electric mixer whip the cream, sugar & vanilla until it reaches medium peaks. Fold in the raspberry puree until fully incorporated (or don’t fully incorporate and leave the pretty white and red streaks).
To assemble the cake, start by determining the diameter of your cake. Take a wafer and place it in the middle and then encircle it with 6 wafers. Once you know how wide a circle you will be creating, remove the cookies and spread out a layer of whipped cream approximately the size of that circle. Now, lay your first level of cookies (1 in the middle, six around). Spread 1/8″ to 1/4″ layer of whipped cream over the cookies leaving a bit of the edge uncovered. Now add another layer of cookies but this time be sure to offset the cookies on this level (see photo above). Cover with more whipped cream and continue to add offset layers to your hearts content (I did nine layers). Be sure to finish with whipped cream and smooth out the top layer. I decorated mine with some raspberries and chopped dark chocolate so you know what flavors you’re in for but it would be just as pretty on its own.
Let the cake sit in the refrigerator for a minimum of 5 hours — all day or even overnight would be even better. Enjoy!
* Note – You will have some left over whipped cream but I found that if I halved the recipe you don’t really have enough.
2 pints fresh raspberries
1/2 cup sugar
Add the raspberries and sugar to a medium non-reactive saucepan. Start with the temperature on low, stirring and pressing on the raspberries to help them release their juices. Once they are mostly liquified, turn up the head to a light bowl until the sauce thickens a bit (about 3-5 minutes).
Strain the puree through a fine mesh strainer into a heat proof bowl. Let cool before you add to the whipped cream.