Gingerbread Icebox Cake
Inspired by techniques from NYT Cooking.
Spiced whipped cream is layered with crunchy gingersnaps and frozen into a loaf, then coated all over with crushed gingersnap crumbs for a warming, spiced dessert.
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Method
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Equipment
- stand mixer or hand mixer with whisk
- 20 x 13 cm loaf tin
- pastry brush
- cling film
- spatula
- piping bag
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 641 kcal |
| Protein | 6.3 g |
| Carbohydrate | 66.7 g |
| of which sugars | 39.2 g |
| of which free sugars | 36.7 g |
| Fat | 39.9 g |
| of which saturates | 23.2 g |
| Fibre | 1.8 g |
| Salt | 1.2 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
- 680 g double cream
- 140 g black treacle (unsulphured molasses)
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
Main
- 3 g fine sea salt or table salt about ½ tsp
- 1 tsp vanilla paste
- ½ tsp freshly grated nutmeg
- ½ tsp freshly ground black pepper
- 450 g gingersnaps
- 90 g white chocolate chips, to decorate (optional)
- 1
Whip. Whip the 680 g double cream on medium until it reaches the thickness of yoghurt, 2-3 min, then add the 140 g black treacle, 1 tbsp ground ginger, 2 tsp ground cinnamon, ½ tsp fine salt, 1 tsp vanilla paste, ½ tsp nutmeg and ½ tsp black pepper and whip to thick, medium peaks, 1-2 min.
- 2
Line. Brush the loaf tin with water and line with cling film, leaving an 8 cm overhang.
- 3
Base. Spread 240 ml of the spiced cream up the sides of the tin and 180 ml over the base.
- 4
Layer. Add a layer of the 450 g gingersnaps broken to fit, then 180 ml more cream, and repeat the layers up to the rim, finishing with a little extra cream on top.
- 5
Freeze. Fold the film over the top and freeze for at least 2 h, keeping back any leftover cream and biscuits.
- 6
Turn. Invert the cake onto a plate and peel off the film.
- 7
Decorate. Pipe the reserved cream into any cracks and smooth, then crush the remaining gingersnaps and press them over the cake to coat, brushing the plate clean.
Storage
Keeps in the fridge for up to 5 days or in the freezer for up to 1 month.
