Icebox cake made with gingerbread cookies, chocolate, and caramel
Votes: 3
Time: 12 hours 25 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
A sweet and savory three-ingredient filling (cream cheese, brown sugar, and heavy cream) provides the perfect backdrop for the spiced gingerbread cookies in this no-bake cake. Assemble the cake in a round cake pan and chill in the refrigerator. Drizzle with caramel and chocolate sauce just before serving for a stunning look. A perfect dessert for the winter holidays.
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.
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:
- 170 g of cream cheese at room temperature
- 2/3 cup light brown sugar
- 3.5 cups heavy cream
- Makes approximately 72 crispy gingerbread cookies (2 x 450g packs)
- 3 tablespoons caramel sauce, slightly cooled
- 3 tablespoons chocolate sauce, slightly cooled
- Special equipment: a round cake pan with a diameter of 25 cm and a hole in the center
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Recipes with similar ingredients: cream cheese, cream, chocolate syrup
Cooking the dish according to the recipe:
- Line a 25cm (10in) cake tin with plastic wrap, leaving about 5cm (2in) overhang on all sides (it's okay if the wrap doesn't go all the way up the center tube).
- Combine the cream cheese and sugar in a large bowl and beat with a mixer on medium-high speed until smooth, about 3 minutes, scraping down the sides of the bowl as needed. Add the heavy cream and continue beating, starting on medium speed and gradually increasing to medium-high as the mixture thickens, until stiff peaks form, about 4 minutes.
- Spread about 1.5 cups of frosting evenly over the bottom of the prepared pan. Top with 16 cookies, overlapping each other. Spread about a third of the remaining frosting evenly over the cookies and top with a layer of 16 cookies along the outside of the pan, then 6 cookies, broken in half, along the inside of the pan to cover. Spread half of the remaining frosting evenly and top with a layer of 16 cookies, overlapping each other along the outside of the pan and about 8 cookies along the inside of the pan to cover. Spread the remaining frosting evenly over the cookies and spread it evenly, then cover the cake loosely with plastic wrap. Refrigerate for 12 hours or overnight.
- Place remaining cookies in a resealable plastic bag and crush with a rolling pin or the bottom of a measuring cup; set aside.
- When you are ready to serveUnwrap the cake and invert the pan onto a serving platter; remove the pan and carefully peel off the film. Using your hands, press the crushed gingersnaps into the bottom of the cake, about a third of the way up. Drizzle with caramel and chocolate sauces. Cut into slices with a serrated knife.
Categories:
recipe / Mixer / Winter dishes / Festive dishes / Christmas / Desserts / Cookie / Cakes / Food Network - recipes
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