TCS Bakers ~ July ~ White Chocolate Espresso Icebox Cake

For July, we at The Cake Slice Bakers

Below: made another recipe from this book

The Cake Book by Tish Boyle

White Chocolate Espresso Icebox Cake ~ it was!

   that Nabisco Famous Chocolate Wafer was so famous

that I cannot find, so had to make my own biscuits

from Smitten Kitchen's recipe

and I do not bake biscuits or cookies that often, hence the 'wafers' were thick

as cutting them thin was such a task!

 and instead of infusing coffee beans in the cream, I used instant coffee granules.

homemade cookies ice box cake

Served this with mini peaches and drizzle of honey

You will need:

1.5 tsp of gelatine powder disolved in 1/4 cup of water

2 1/4cups (540ml) heavy cream, divided

1/3 cup (0.9oz/26g) espresso beans (I used 2 tsp instant coffee granules)

9oz (255g) high-quality white chocolate, finely chopped

2 tsp vanilla extract

1 tbsp (15ml) Frangelico (hazelnut liquer, optional) (omitted)

27 Nabisco Famous Chocolate Wafes (I used homemade)

1. In a small heat proof vessel, pour gelatine powder over the water.  Place this in a small pot and with medium heat, stirring the mixture to disolve the grains. Remove pan from heat but do not remove the mixture from the pan.

2. Put the chopped white chocolate in a large bowl.

3. Infuse the coffee beans (or granules in half the cream ) bring it to a gentle boil.  Remove (and let it infuse for 15mins if using coffee beans, remove the beans and reheat the cream) and pour it over the white chocolate.  Let it seat for 5 mins then whisk it to combine.  Add the vanilla extract.

4.  Whisk the balance of the cream til soft peaks.  Take 1/3 of the whipped cream and add it to the white chocolate mixture, folding it gently to combine.  Add in the balance of the whipped cream to this mixture, fold in to combine completely.

5. In a plastic cling wrapped lined 8"x4" pan (with extra cling wrap extending out of the short ends of the pan), spoon in a layer of the cream mixture.  Spread one side of the chocolate wafer with the cream and stand it upright 1/4 inch of the side of pan, do this 4 more times and another 2 rows of the same.  Fill up the empty spaces with the cream.  Fold the two ends and sides of plastic wrap to cover the cake.  Freeze for minimum of 4 hours.

**5: What I did was:  Since my cream mixture was thick liquid (don't know what went wrong) and definitely not 'spreadable' and cannot hold the biscuit upright.  I poured all of it into the lined pan and stuck three rows of 5 homemade chocolate biscuits in it!  So all worked out in the end!  Wrapped the top of the pan with foil for added protection in the freezer overnight.