Biscoff Icebox Cake

by isabelcanosa

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I once wrote about healthy breakfast bars and I now feel this gives me licence to turn this blog into a sphere of gluttony; my gluttony. This recipe is a wonderful example of this; I start with a biscuit full of sugar and butter and for good measure I add double cream and caramel.  This is all kinds of wrong, which in my gluttonous brain makes it oh so many kinds of right. If the above description makes you think “eww this girl has a problem” you may reading the wrong blog. But…. bear with me here, this pudding is so gorgeous, unbelievable simple and cheap, and really is one of those very naughty things that are totally worth the calories.

The concept of an ‘icebox cake’ seems to be prolific in the America but I had never personally heard of them.  Simply put; biscuits or wafers are stacked with cream and left overnight in the fridge (“icebox”) where the biscuits soften and form a cake like layer. This particular recipe from Willow Bird Baking uses Biscoff or Lotus biscuits (the little caramel spiced biscuits you often get with coffee) which I have always loved, so combining that with cream sounded like heaven and I set to work.

In the original recipe she used shop bought caramel and poured it over the top of the cake. I had some homemade salted caramel sauce left over in the freezer (as you do) from a recent ice cream making extravaganza so thought I would use that instead, and on every layer,  just to up the decadence. I have added the recipe (from David Lebovitz’s, The Perfect Scoop) below as it is so amazingly perfect you should have a batch on hand for everything (included a salted caramel brownie recipe I will post asap). My final tweak was removing the Goldschläger (I’m a child when it come to my deserts) and adding some vanilla essence and cinnamon to the cream in its place.

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Now I have made this icebox cake a world of ideas have opened up to me. It would be amazing with a layer of banana, or apple butter after the biscuit layer. Or maybe chocolate? They are now making the lotus biscuits with a chocolate coating on top and maybe that would be marvellous, like a cream and biscuit Vienetta! But I’m getting carried away. For the time being I will post the original recipe and I’m sure I will add to it in due time. I decided on a glass fruit bowl for my cake so you could see the layering but any dish will do. The measurements I have used match said fruit bowl which held 1.5 litres so amend according to the size of your vessel.

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For the Salted Butter Caramel Sauce:
(makes 375 ml)

Ingredients:
85 g salted butter
150 g caster sugar
250ml Double cream
1 ¼ tsps. Flaky salt

Take a large heavy bottomed saucepan, and melt the butter on a medium heat. Once melted add the sugar and stir frequently until the mixture is a deep golden brown and starts to smoke slightly. Remove from the heat and instantly pour in half of the cream. Bear in mind it will splutter and foam so you should use an oven glove to protect yourself. Once it has calmed stir in the remaining cream, vanilla extract and the salt. You may be left with a few lumps of caramel and if so return to a low heat and whisk the mixture until they have gone. Let cool.

The mixture can be kept in the fridge for around two weeks, or frozen for longer. To bring back from frozen allow the sauce to defrost before heating (to bring it make to the right consistency) in a small saucepan.

For the Icebox Cake

Ingredients:
600ml double cream
½ tsp. Vanilla Extract
¼ tsp. cinnamon
70g icing sugar
2 packs Lotus Biscoff biscuits (I only used 1 ¼)

For the icebox cake add the cream to your mixing bowl and sift the icing sugar over the top. Add the cinnamon and vanilla extract and whisk (using a hand held whisk or your mixer) on a high speed until stiff peaks form.

Drizzle a layer of the (cooled) caramel followed by a layer of the biscuits (you may need to break the biscuits in half to fit them in) on the bottom of your dish. On top of this plop and then smooth some of the cream to form a layer about ½ – ¾ inch thick. Repeat this layering until the dish is full, ending with a top layer of cream. Cover with cling film and place in the fridge overnight. When the time comes to indulge, remove from the fridge and decorate the top with a drizzle of caramel, and a crushed biscuit over the top. Serve individual portions with a whole biscuit.

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