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Coffee & Cream Icebox Cake

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Source: Fine Cooking - Issue 33

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Active Time:  25 Minutes
Total Time:  24 Hours 25 Minutes
Yield:  Serves eight

Coffee and hazelnuts give this cake a variation on Nabisco's Famous Wafer Roll recipe a more sophisticated flavor. To be safe, buy two boxes of cookies, as some may break. This cake slices best after 2 days in the refrigerator.

RECIPE INGREDIENTS

For the Cream:

1 3/4 cups heavy cream

1 tablespoon instant espresso powder

1 tablespoon sugar

For the Cookies:

44 Nabisco Famous Chocolate Wafers

For the Garnish:

1/4 cup finely chopped, toasted hazelnuts for garnish

1/4 cup crushed chocolate cookie wafer crumbs

Coffee & Cream Icebox Cake Recipe at Cooking.com

DIRECTIONS

Lightly grease a 6-cup loaf pan. Line the pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.

FOR THE CREAM: In a bowl, combine the cream, espresso powder, and sugar. Whisk until the cream holds firm peaks. Spoon about two-thirds of the whipped cream into the prepared pan. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.

FOR THE COOKIES: Starting at a short side of the pan, arrange 11 cookies in the cream, standing them on their edge in a row like dominoes. Gently squeeze the cookies together as you go. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows. Press down on the cookies gently. Cover them with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Tap the pan on the counter several times to eliminate any air pockets.

TO SERVE: Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan. Set a cutting board on top of the pan and invert the cake onto the board. Lift the pan off and gently peel away the plastic wrap. Mix the hazelnuts with the cookie crumbs and sprinkle over the top of the cake. Slice carefully with a warm knife.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves eight

Calories:

360

Fat. Total:

26g

Fiber:

Carbohydrates, Total:

30g

Sodium:

233mg

% Cal. from Fat:

65%

Cholesterol:

72mg

Protein:

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