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Coffee & Cream Icebox Cake

Source: Fine Cooking - Issue 33
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Rating: 4.5   Reviews: 13 See Reviews
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Active Time:  25 Minutes
Total Time:  24 Hours 25 Minutes
  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: 1g
Carbohydrates, Total: 30g
Sodium: 233mg
% Cal. from Fat: 65%
Cholesterol: 72mg
Protein: 4g
Spotlight Recipe Review See all 13 reviews »

Rating: 1
by: Andrea Reviewed: 01/27/2012
Recipe looks great, but I can't figure out how to place the cookies. "Standing up like dominos" "pushed together" is confusing. Can someone simplify?
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