Storage information: Store cake, covered, in the refrigerator for up to 3 days.When summer strikes, you shouldn't be subjected to that kitchen heat just to satisfy your dessert cravings-icebox cakes to the rescue. For the neatest slices, use a sharp chef knife that’s hot but dry to cut the cake. To garnish: Use a vegetable peeler to shave the chocolate bar into small curls over the surface of the cake, if desired. If you’re a perfectionist, use an offset spatula, bench knife, or metal spatula that’s been run under hot water and then dried to smooth out the whipped cream and cover any bare cookies. To serve: Unwrap the plastic wrap from the surface of the cake, invert it onto a cutting board or serving plate, and gently peel away the plastic wrap. (Any leftover cookies and cream are the baker’s treat!) Finish with a layer of whipped cream.īring up the plastic wrap from the sides to cover the surface and chill the whole cake in the pan for at least 24 hours in the refrigerator, which will give the cookies a chance to soften completely. Repeat this layering process until you’ve reached the top of the pan and used up all (or nearly all) of the cookies. Top with a thin layer of cream, followed by another layer of cookies. Arrange the cookies in a single layer on top of the cream (you should be able to fit about 8 cookies snugly in a 4 x 2 arrangement). Use a small offset spatula or the back of a spoon to smooth the cream into a layer about 1/2" thick. Use a rubber spatula or extra-large cookie scoop to portion about 1/2 cup of the whipped cream into the bottom of the loaf pan. To assemble the cake: Line an 8 1/2" x 4 1/2" or 9" x 5" loaf pan with plastic wrap so that there are several inches of excess hanging over all sides. Take care not to overbeat - the cream will deflate and become dense. Use the whisk attachment to whip the cream just until stiff peaks form, 3 to 4 minutes on medium speed. To make the cream filling: In a large mixing bowl or the bowl of your stand mixer, combine the cream, confectioners’ sugar, espresso powder, vanilla, and salt. The cookies are done when the tops are matte and feel set. You should get between 45 and 50 cookies total.īake for 15 to 16 minutes, rotating the pans once halfway through. Chill the dough in the fridge or freezer while you reroll any scraps and cut more squares. Arrange cookies on two baking sheets lined with parchment (the cookies can be fairly close together as they won’t spread dramatically). Using a sharp knife or pastry wheel, cut the dough into 1 1/2" squares (no need to be exact - slightly bigger or smaller is just fine). If the dough is getting too soft, transfer it to the fridge and come back to it later.) Learn more (For extra insurance against sticking, roll out your dough on a piece of floured parchment, lifting and flouring it if it starts to stick. On a floured surface with a floured rolling pin, roll out dough to 1/8" thick. When you’re ready to bake, preheat the oven to 325☏ with racks in the upper and lower third. This step can be done up to a few days in advance if the dough is chilled overnight, it may need to soften at room temperature for about 5 to 10 minutes before rolling. Transfer the dough to a sheet of plastic wrap or parchment, shape into a flat square about 1" thick, cover, and refrigerate until firm, at least 1 to 2 hours. Add the dry ingredients and mix just until combined. ![]() Add the egg and vanilla, and beat until homogenous, about 30 seconds to 1 minute. Add the sugar, then beat on medium speed until well-combined and lightened in color, 1 to 2 minutes. In a large mixing bowl or the bowl of your stand mixer, beat the butter until smooth, 1 to 2 minutes. Add the flour, espresso powder, salt, and baking powder and whisk to combine. To make the cookies: In a medium mixing bowl, sift or whisk cocoa powders to eliminate any clumps.
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