Ever heard of the icebox cake? First introduced to the united states in the 1930s, it’s essentially a layered stack of cookies with whipped cream of cookies with whipped cream and raspberries, a
little like trifle and James Martin’s giving us his take on it.
This is a great pudding and is surprisingly simple to make, ” says James. ”it’s thought it was designed for New York housewives to serve at dinner parties because it’s literally just assembly and then the fridge works its magic and you can slice it like a cake.”
For The Biscuits
450g castor sugar
800g plain flour
100g cocoa powder
2 litres double cream, whipped
600g raspberries, 3/4 pureed
1prheat the oven to 180°
2.in a large mixer beat the butter and sugar together, add the eggs and then fold in the flours. Once mixed well, tip onto a floured surface and knead lightly. Roll into long sausage shapes and wrap in cling film. Chill for 30 minutes.
3.Unwrap and slice into circles then pop onto a greased baking tray and bake for 10 to 12 minutes. Leave to cool when done .
4.Whip the cream. It needs to be lightly whipped before stirring through the raspberry puree.
5.to assemble, cover the cake stand with a layer of cream, and then place 7 biscuits on top, and repeat the process until you have used all the biscuits -finished with a layer of cream. Chill until served.
6. Decorate with a dusting of icing sugar, fresh raspberries, mint. You can also use chocolate shards.
It’s not as perfect as James Martin I did the best I could the only thing is missing was the mint. Otherwise, it’s delicious ant that plant base double cream is brilliant.