Seven-Layer Icebox Cake
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).
to 18 servings
teaspoons instant coffee granules
Tablespoons dark rum
1/2 cups (3 sticks) unsalted butter, softened
pound confectioners' sugar, sifted (I buy a pound box and
sift it - no measuring required!)
to 1/2 cup sifted unsweetened Dutch process cocoa powder
(depending on level of chocolate desired)
boxes (7 ounces each) Petit Beurre cookies (you'll need
56 cookies all told)
unsweetened Dutch process cocoa powder
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.
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 accommodate 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
large bowl of an 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 speed to 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.
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 or you won't have enough to go around.
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.
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.
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.