search
Loading
|  home | feedback | help          
StarChefs
 


AUGUST 1999
RECIPES



Coconut-Rum Shake

Seven-Layer Icebox Cake

Chocolate-and-Peanut Butter Topping

Toasted Almond Chocolate Ice Cream

Bombe au Chocolat



Sweet Spot

 


Seven-Layer Icebox Cake

Tips: Another dessert that proves the saying, "You can never be too rich"! This takes a little time to assemble, but it isn't at all difficult. It is very like a seven layer cake, except that the "cake" layers are made from cookies that you buy. The frosting is probably too much for a hand-held electric mixer, although you can try it if you have one of the newer powerful models. You'll need two seven-ounce packages of the cookies called "Petit Beurre"; the two manufacturers I know of are Peek Frean and Lu. I have only worked with the former, and I can find the cookies in a local upscale market. I like to allow this to chill overnight before serving, but I'm sure that 6 hours of chilling time would be plenty. The finished "cake" must be allowed to stand at room temperature before cutting, if you want it to slice well. Make sure you serve something to drink with this, as it's on the dry side (iced coffee or milk would be good choices).

Ingredients:
  • 2 tsp. instant coffee granules
  • Hot water
  • Cold water
  • 2 Tbsp. dark rum
  • 1-1/2 cups (3 sticks) unsalted butter, softened
  • 1 pound confectioners' sugar, sifted (I buy a pound box and sift it--no measuring required!)
  • 1/3 to 1/2 cup sifted unsweetened Dutch process cocoa powder (depending on level of
  • chocolate desired)
  • Few grains salt
  • 1 Tbsp. vanilla
  • 2 boxes (7 ozs. EACH) Petit Beurre cookies (you'll need 56 cookies all told)
Optional Garnish:
  • Chocolate curls
  • Additional unsweetened Dutch process cocoa powder
  • Candied violets

Ready a serving board or platter. The finished "cake" will be about 9 inches long by 4 inches wide by 2-1/2 inches tall. Remember you'll have to slice the cake on the board or platter; I prefer to use something rectangular and without sides. I also line my board with aluminum foil, but this is optional. Have ready the Petit Beurre cookies.

In a one-cup liquid measuring cup, dissolve the coffee in a small amount of hot water. Add cold water to the 1/2 cup mark. Add rum; pour into small dish (with sides). The dish must be able to accomodate one Petit Beurre, and the coffee-rum mixture in the dish must be deep enough so that the Petit Beurre can be completely submerged in it. Cover tightly and set aside at room temperature.

In large bowl of electric mixer fitted with whisk beater, beat softened butter at medium speed until creamy. Gradually add sifted confectioners' sugar, cocoa powder, and salt. Be sure to scrape bowl and beater(s) with large rubber spatula often. When all dry ingredients are added, increase speedto high; beat until fluffy. Add vanilla at a low speed. If necessary to achieve good spreading consistency, add a small amount of the coffee-rum mixture, a bit at a time.

One at a time, dip each Petit Beurre in the coffee-rum mixture, holding it under the liquid for a couple of seconds. Do not submerge the Petit Beurres for so long that they become soggy. Each layer of the "cake" will consist of eight dipped cookies in a four-by-two pattern; the cookies should be touching one another. As you put each dipped cookie into place, you'll be able to see the cookies absorbing the coffee-rum. When you have formed the first cookie layer of eight, frost the top. I use as much frosting as I can pile onto a tablespoon (not a measuring tablespoon). An offset spatula is a big help for this. Spread the frosting right to the edges of the cookie layer. Don't use too much frosting, though, or you won't have enough to go around.

Repeat the dipping, layering, and frosting of the cookies. As you put a dipped cookie on top of a frosted layer, press it in slightly. If necessary, straighten the sides of the "cake" with your hands. When you've built up seven cookie layers, frost the top and sides of the "cake" with the remaining frosting. If desired, gently pat chocolate curls onto the top and long sides of the finished "cake". Chill at least 6 hours (or overnight), covering tightly when frosting is set.

To serve, remove cake from refrigerator. Allow to stand at room temperature, still covered, for about 20 minutes. To slice, use a large, sharp, heavy knife; press it down firmly through the "cake". I like to make slices about 1/2 inch thick, but you can make them thinner. Transfer each slice to a serving plate. If desired, dust a little unsweetened Dutch process cocoa powder around the edges of the plate for decoration, and/or top each slice with a candied violet or two. Store any leftovers in refrigerator, tightly covered, for up to 5 days.

16 to 18 servings


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy