Icebox cake with sliced peanut butter shortbread cookies

Votes: 2

Time: 45 minutes plus freezing time
Complexity: easily
Servings: 6 - 8

Bake pre-cut peanut butter shortbread cookies ahead of time, and this cold cake takes no time to assemble. The hardest part will be waiting for it to set in the refrigerator, so it's best to assemble it the night before and serve it the next day. Peanut butter cookies will form the base and "layers" of this cake. Simply arrange them in a rectangular loaf pan, alternating with thick layers of whipped cream. Once the cream has set in the refrigerator, drizzle the cake with a simple peanut butter glaze. This dessert looks absolutely stunning, and the flavor and texture captivate with every bite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Icebox cake

1 cup premium flour
1/4 teaspoon of baking soda
1/8 tsp fine salt
70 g unsalted butter, softened
1/3 cup creamy peanut butter
1/3 cup firmly packed light brown sugar
24 peanut halves
3 cups heavy cream
1/3 cup powdered sugar

Peanut butter glaze

5 tablespoons of milk
1/4 cup powdered sugar
1/4 cup creamy peanut butter

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Cooking the dish according to the recipe:

In a medium bowl, combine flour, baking soda and salt.

In another medium bowl, combine the butter, peanut butter, and brown sugar. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and knead into a dough. Form the dough into a log and place it on a 18-inch (45 cm) long piece of plastic wrap. Using your hands, form the dough into a log about 7.5 inches (17.5 cm) long and 2 inches (5 cm) in diameter. Wrap the dough in plastic wrap.
Twist both ends like a candy cane and tighten both ends to ensure the dough is tightly wrapped (your log may shrink to 15 cm in length, but that's okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.

When the cookies are ready to bake, preheat the oven to 350°F (175°C) and position two racks on the middle shelf. Line two baking sheets with parchment paper. Remove the plastic wrap from the dough and, using a sharp knife, cut the log into 0.3cm-thick round slices. Place the slices on the baking sheets, spacing them about 1 inch (2.5cm) apart, with about 12 cookies per baking sheet. Press a peanut half into the center of each cookie. If the dough is still very cold, it may crack slightly around the peanut. Simply press it with your finger.
Bake the cookies until the edges are deep golden brown, 10-12 minutes. Halfway through baking, rotate the baking sheets, also rotating them. Cool the cookies slightly on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
In a large bowl, combine heavy cream and powdered sugar and beat with a hand mixer until stiff peaks form.
Icebox cake.

Line a 1.5-quart loaf pan with plastic wrap. The wrap should hang about 5 cm over the edges of the pan. Place 5 cookies face down in a single layer on the bottom of the pan. The cookies should touch but not overlap. Top with 1 cup whipped cream and spread evenly over the cookies. Repeat the layering process 3 more times. Place the last 4 cookies on the whipped cream and top with the remaining sivots. Cover everything with the overhanging edges of the plastic wrap. Refrigerate the cake overnight.
Peanut butter glaze.

Just before serving, whisk together milk, powdered sugar and peanut butter in a bowl until smooth.

To serve, invert the cake onto a serving plate and remove the film. Drizzle the glaze over the entire surface of the cake. Set the remaining glaze aside for drizzling over individual slices. Serve immediately.