Ice box cake

Ice box cake

By
From
Fast Cooking
Serves
10-14
Photographer
Tara Fisher

This is my favourite pudding in the book. I first tried it at the Magnolia Bakery in New York City (made famous by Sex and the City), and loved it so much I now make it at home. I hide the biscuit packet, though! The show’s not really my thing (no cars or guns), but the cakes are great. The idea is that New York ladies are short on time, so they make this with a few ingredients, then put it in the ice box (in other words, the fridge) for a while to soften the biscuits into a cake texture – hence the name. I sometimes like to use soft fruit in the cream, but a coffee cream also works well with ginger biscuits.

Ingredients

Quantity Ingredient
400g raspberries, (optional)
2 litres double cream
70 chocolate biscuits

Method

  1. Crush the raspberries, if using, through a sieve to make a smooth purée.
  2. Whip the cream to loose, soft peaks and fold through the raspberry purée to create a marbled effect.
  3. Place 7 biscuits in a circle formation on a cake stand, cover in a layer of the raspberry cream, making sure the biscuits are still visible at the sides. Top with another layer of biscuits.
  4. Repeat the process until you have used up all the biscuits, and finish with a layer of cream. Serve immediately, or chill in the fridge for a few hours and serve very cold.
Tags:
James Martin
Saturday Kitchen
quick meals
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