I’ve got this silly magnet on my fridge.
A few years ago I was in a greeting card shop and saw this whole section of audio cards and magnets with these Hoops & Yoyo guys. I had never heard of them before and I drove the store staff batty by listening to all of the stuff.
But, they couldn’t shoo me off because I bought a magnet.
Onto the Icebox Cake.
This cake is positively swoon inducing.
I’m not kidding.
It’s all cake and pastry cream and strawberries and whipped cream. Fantastic! And very easy.
Don’t get nervous about making the pastry cream. It is super simple to do with the only caution being that you have to add the hot cream VERY slowly to the eggs so you don’t cause them to curdle.
It was all I could do to not spoon the pastry cream into my mouth instead of into the cake. I know I could have eaten the whole bowl it was that good.
Strawberries and Cream Icebox Cake
Ingredients for vanilla pastry cream:
2 cups half-and-half
1/2 cup granulated sugar
Pinch of salt
2 large eggs
1 large egg yolk
2 1/2 tablespoons cornstarch
1/4 cup unsalted butter, cut into 4 pieces
1 teaspoon pure vanilla extract
Ingredients for icebox cake:
62 sponge cake-type ladyfingers (two and a half 3-ounce packages)
2 cups heavy cream, chilled
1/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 pints strawberries, stemmed, and thinly sliced
1. To make the pastry cream, combine the half-and-half, 6 tablespoons of the granulated sugar, and the salt in a large heavy saucepan and bring to a simmer over medium heat, whisking frequently.
2. Meanwhile, in a large bowl, whisk together the eggs, egg yolk, cornstarch, and the remaining 2 tablespoons granulated sugar until pale yellow and smooth, about 1 minute.
3. When the half-and-half mixture is simmering, remove from the heat and gradually whisk it into the egg mixture, going slowly and whisking constantly so as not to curdle the eggs. Return the mixture to the pan and cook over medium heat, whisking constantly, just until a few bubbles break through the surface and the mixture has thickened and is shiny, 1 to 2 minutes.
4. Remove from the heat and whisk in the butter, one piece at a time, and the vanilla extract. Pour into a heatproof bowl and press plastic wrap directly onto the surface of the hot pastry cream to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours and up to 2 days.
5. To assemble the cake, line the sides of a 9-inch springform pan with about 20 ladyfingers, standing them up side by side, rounded side out. Arrange 14 ladyfingers on the bottom of the pan to cover it.
6. Whip the cream, confectioners’ sugar, and vanilla extract together in a large bowl with an electric mixer until soft peaks form. Reserve about 2 cups of the whipped cream, transferring it to a smaller bowl. Gently fold the pastry cream into the remaining whipped cream.
7. Spread half of the pastry cream mixture over the ladyfingers and smooth with a spatula. Arrange half of the strawberries in a single layer on top of the pastry cream. Arrange 14 ladyfingers over the strawberries. Smooth the remaining pastry cream over the ladyfingers. Arrange the remaining strawberries over the cream. Top with the remaining 14 ladyfingers.
8. Smooth the reserved whipped cream over the last layer of ladyfingers. Cover the pan with plastic wrap and refrigerate until firm, at least 3 hours and up to 1 day.
9. Just before serving, release the sides of the springform pan from the cake.
Recipe from Icebox Cakes by Lauren Chattman
Who doesn’t love catchy songs?
Here is an ultra catchy tune for you from Philadelphia band Hoots & Hellmouth. Love that beat.
Hoots & Hellmouth-Picked By The Root