Mother’s Day is just around the corner and this year I’m hosting my mom for the weekend. Since we prefer eating at home on major holidays to avoid the crowds, I’ll be the one doing the cooking. I wanted to create a dessert that would be easy to put together in advance and impress my mom all at once. Ice box cake to the rescue!
Ice box cakes really aren’t cakes at all but are made by layering crisp cookies (like purchased shortbread) with sweetened whipped cream. After sitting together in the refrigerator the cookies soften, giving them a cake-like texture. And since warmer weather is upon us, these cakes are a great way to avoid turning on the oven.
The flavor of this Almond Espresso Ice Box Cake was developed with my mom in mind. Our family’s Dutch heritage instilled a love of all almond flavored desserts, especially those made with almond paste. And what goes better with an almond pastry than a cup of strong black coffee?
Almond Espresso Ice Box Cake
Ingredients
1/2 cup almond paste
3 cups whipping cream, divided
1/2 teaspoon almond extract
1/4 cup sugar
60 small square shortbread cookies (I used Lorna Doone shortbread cookies)
1 cup powdered sugar
2 teaspoons instant espresso powder
1 teaspoon vanilla
1/2 cup sliced almonds, toasted
Directions
With an electric mixer fitted with a whisk attachment, blend together the almond paste and 1/2 cup of the whipping cream until well combined. Reserve.
In the bowl of an electric mixer, combine 1 1/2 cups of the remaining whipping cream, the almond extract and the 1/4 cup sugar. Beat with a whisk attachment on high until stiff peaks form. Fold in the reserved almond paste mixture.
Line a 9×5-inch loaf pan with plastic wrap.
Spread 1/2 cup of the whipped cream mixture in an even layer in the bottom of the pan.
Line the edge of the pan with shortbread cookies.
Spread a layer of the cream on each of the remaining cookies and layer them in five rows in pan.
Use remaining cream to top and completely cover cookies.
Cover with plastic wrap and refrigerate 8 hours or up to 24 hours.
Invert cake onto serving platter. Remove plastic wrap.
Combine remaining 1 cup whipping cream, powdered sugar, espresso powder and vanilla in bowl of an electric mixer. Beat with whisk attachment on high until stiff peaks form. Frost cake with espresso cream. (I decorated the cake using a pastry bag with a large star tip.) Top with toasted almonds.
