Thursday, July 19, 2012

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.

8 comments:

  1. Emily, its lunch time for me nw, jus ate mee sua, bt its nt filling at all... Looking at this cake of yours makes me drool. I'd like to order a slice and a tea pls...:))

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  2. What a lovely dessert! And you made the biscuit from scratch! I did not notice this recipe before, well I do now! I just made one of her cakes today, cooling off now! :o)

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  3. WOW! Emily You did an amazing Job!!! I loved that you made your own wafers! Great picture!

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  4. I love the layers! It looks really great, Emily :)

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  5. I love the stripey layers,good job :) We are having ours tonight, I did make the biscuits eventually....

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  6. Yours is so very pretty! I bow down to you and Kelly-Jane for making your own wafers--I like the thicker, cakier ones much better than the tiny Nabisco ones. Great adaptation!

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  7. Great job on the cookies, I'm going to have to save that recipe for future icebox cakes :)

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  8. Wowee! You made your own wafers?? Great job! Your cake is beautiful and I love the peaches with honey!

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