Cooking, cookbook reviews and food chat. From an obsessed cookbook collecting Scottish woman's kitchen.
Saturday, 21 July 2012
Cake Slice Bakers July 2012 White Chocolate Coffee Ice Box Cake
Nearly ready for the freezer
This month’s cake is a different kind of cake – a White Chocolate Espresso Icebox Cake. It comes from the Mousse and Ice Cream Cakes chapter of The Cake Book by Tish Boyle published by John Wiley and Sons 2006.
I’ve not made an ice box cake of this kind before. It needed Nabrisco Famous Chocolate Wafers, which I have never seen to buy in the UK. One of my fellow Cake Slice Bakers – Emily and I had a discussion about what we could use instead of the recommended wafers, and she found this recipe in Smitten Kitchen. I have the book that inspired that recipe and replaced the wafers with Cocoa Wafers from Pure Dessert by Alice Medrich, I used half the quantity and made the cookies rectangular (ish) to fit in the loaf tin better. The cookies are held in place with a white chocolate and coffee gelatine set mousse that then becomes ice cream when it is frozen. It should have been espresso, but I used a couple of tablespoons of Camp Coffee.
I’m a day late in posting, and when I looked at some of my fellow bakers offerings I could see that I’ve placed the cookies into the tin in the wrong way altogether! So instead of slicing it as you would a loaf cake I’ve had to cut it in half and then slice the halves up to get the striped slices that I should have had, if I’d done it the easy way. It was good, not a wow, but definitely good. The biscuits taste like oreos without the filling and the mousse is creamy and coffee flavoured with the white chocolate adding a little extra something.
If you would like to see some of the other Cake Slice Bakers ice box cakes have a look at the blogroll here.