Icebox Cake
Icebox Cake
Craving a cool, light, old-fashioned dessert? Try this wonderful lemon icebox cake recipe on for size.Recipe courtesy of Happy Money Saver
Prep Time
30
minutes
Cook Time
24
hours
Servings
6
Total time: 24 hours, 30 minutes
Ingredients
- 2 - 7 ounce packages ladyfingers
- 3 tablespoon cornstarch
- 1/4 cup whole milk
- 3 eggs, separated
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 lemon, juiced and zested
- 1/2 cup unsalted butter, room temperature
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup heavy cream, whipped
Directions
- Line the sides and bottom of a 9-inch cake pan with plastic wrap.
- Cut ladyfingers so they sit flush against the bottom of the pan, reserving the cut pieces.
- Arrange the ladyfingers around the sides of the pan and across the bottom, using the cut pieces to fill in any gaps, to prevent the filling from oozing out.
- Set aside.
- In a measuring cup, dissolve the cornstarch into milk.
- In a bowl set over a medium saucepan with an inch of water in it, combine yolks, 1/4 cup of granulated sugar, and cornstarch-milk mixture, and cook about 5 minutes over simmering water, until thick and smooth.
- Be sure your heat is on low, unless you want sweet scrambled eggs!
- Remove from heat and add lemon juice and zest, and allow to cool.
- In a large bowl, cream butter and powdered sugar with an electric mixer, then add extracts.
- Mix in lemon/egg mixture until smooth and pale yellow.
- In a separate bowl (or stand mixer), whip egg whites to soft peaks, streaming the remaining granulated sugar in on the side of the bowl (so you don't deflate them!); continue whipping until you reach the stiff peak stage.
- Fold the egg whites carefully into the butter-lemon mixture.
- Don't overmix.
- Pour half of the filling in the bottom of the pan, then cover with remaining ladyfingers (there should be just enough left for a nice full layer).
- Cover with the remaining filling, cover with a layer of plastic wrap, and freeze or refrigerate overnight.
- When ready to serve, top with whipped cream and garnish with a lemon slice, removing the cake from the pan and setting on a platter.