Baked’s version of a icebox cake is one in which homemade chocolate cookies are sandwiched between different colors of whipped cream. This cake is intended to celebrate gay pride day. There was a great write-up on the making and testing of this cake by the talented BSM baker Sheri, which you can read about here.
I only made half of the whipped cream mixture, but a full batch of cookies. This dessert doesn’t have the largest shelf life, and I was worried about it languishing in the fridge, so thought a half cake would be best. I knew that the cookies would be eaten as they were not as perishable, and well, we really like chocolate. I couldn’t find cheesecloth, although I know we had some. It’s just something that rarely gets used, so instead I used a couple of coffee filters. I also opted just to use purple alternating with white as I wasn’t sure how many layers this half recipe would produce, and let’s be honest, I was feel a tad lazy. The one time-consuming element of this recipe, is rolling out the cookies. Once I got started and into it, it wasn’t that bad, but cutting out cookies is not my favorite thing. I also ended up with more than 75 cookies, but that could have been due to dough thickness. Assembling really appears more imitating by the picture provided in the Occasions book, but it really wasn’t hard, although mine did not look anything remotely like the picture. My cookies were much thinner and my layers not as even. I also didn’t make whipped cream to finish off the top, and I don’t think it was missed.
I tried both the cookies and whipped cream alone before assembling and I wasn’t that impressed. However put these two together and in the fridge for a while to meld, and it yields a delicious dessert. I was happily surprised. This is a sophisticated version of an oreo, very similar taste, just this doesn’t have that annoying shortening mouth feel. We really didn’t need to worry about this one not being eaten. It was gone in two days, between the two of us (eeks!).
See the pretty cakes my fellow Baked Sunday Morning bakers produced.
Recipe from: Baked Occasions by Matt Lewis and Renato Poliafito