Gingersnap Icebox Cake With Chocolate And Caramel Drizzle Recipes

CARAMEL LATTE ICEBOX CAKE

Steps:

• Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
• Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
• Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
• Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.

3-INGREDIENT GINGERSNAP ICEBOX CAKE

Steps:

• Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
• Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
• Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

GINGERSNAP ICEBOX CAKE WITH CHOCOLATE AND CARAMEL DRIZZLE

Steps:

• Line a 16-cup (10-inch) Bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).
• Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium high as the mixture thickens and finally forms stiff peaks, about 4 minutes.
• Evenly spread about 1 1/2 cups of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the remaining cream mixture over the cookies and top with a layer of 16 overlapping cookies on the outer ring of the pan and then 6 halved cookies (snap them in half with your hands) on the inner ring of the pan to cover. Evenly spread out half of the remaining cream mixture and top with a layer of 16 slightly overlapping cookies on the outer ring and about 8 slightly overlapping cookies on the inner ring of the pan to cover. Finish with the remaining cream mixture and spread evenly, then loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours and up to overnight.
• Put the remaining cookies in a resealable plastic bag and crush them to crumbs with a rolling pin or the bottom of a measuring cup; reserve.
• When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and carefully pull off the plastic wrap. Using your hands, press the gingersnap crumbs against the bottom of the cake about one-third of the way up the side. Drizzle the top with the caramel and chocolate sauces. Cut into slices with a serrated knife.

CHOCOLATE GINGER PEACH ICEBOX CAKE RECIPE

Steps:

• For the Cake: Adjust oven rack to middle position and preheat oven to 325°F. Lightly coat springform pan with baking spray. Line bottom with parchment paper and once again lightly coat with baking spray.
• Sift cake flour, cocoa powder, 1/2 cup sugar, baking powder, and ginger over piece of parchment paper. Sift mixture, once again, into large bowl.
• In medium bowl, whisk together egg yolks, oil, and vanilla until smooth. Add to flour mixture and whisk together until combined (mixture will be thick). Add hot water and whisk until smooth.
• In separate clean, dry mixing bowl, or in bowl of stand mixer, whip egg whites and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes. Increase speed to medium-high and gradually add remaining 1/4 cup sugar; continue whipping until firm, glossy (but not dry) peaks form, 1 to 2 minutes longer.
• Stir 1/3 of egg whites into cake batter until thoroughly combined. With rubber spatula, gently fold in remaining egg whites.
• Scrape batter into prepared pan and spread out evenly. Bake until cake tester inserted in center of cake comes out clean, 25 to 30 minutes. Transfer to cooling rack and cool cake in pan for 10 minutes.
• Release sprinfgform, invert cake onto cutting board or plate, remove bottom of springform, and peel off parchment. Invert cake (so that top is facing up) onto cooling rack and cool completely, about 1 hour.
• With serrated knife, cut cake in half. Re-assemble springform. Place bottom layer of cake in pan.
• For the Ginger-Peach Semifreddo: Combine gelatin and water in small bowl and allow to soften for 5 minutes. Microwave for 30 seconds and allow to cool to room temperature, 5 to 10 minutes.
• Break gingersnaps into pieces and place in large zipper-lock bag. Place bag on kitchen towel and beat with mallet until gingersnaps are broken into medium and small pieces (cookies shouldn't be pulverized).
• Pulse peaches, ginger, 1/4 cup sugar, and vanilla in blender or food processor until completely puréed. Strain into large bowl. Stir in gingersnap pieces.
• Stir remaining 1 cup sugar, water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238°F on candy thermometer, about 5 minutes.
• While syrup boils, with electric mixer fitted with whisk attachment, whip egg whites and salt with whisk attachment on medium speed soft peaks form, about 2 minutes.
• When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully pour into egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes. Add gelatin and beat just to combine.
• Mix 1/3 of meringue into peach mixture. With rubber spatula, fold in remaining meringue.
• Scrape meringue over cake in springform and smooth out top. Arrange top of cake over meringue. Freeze until set, at least 6 hours.
• For the Chocolate Glaze and Assembly: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
• Arrange cake on cooling rack set inside rimmed baking sheet.
• Spread 1 cup glaze over top and sides of cake with offset spatula. Freeze until glaze is almost set, about 5 minutes. Pour remaining glaze over cake, and working quickly, smooth sides and top. Press gingersnaps into perimeter of cake. Freeze until set, about 1 hour.
• Run a large knife under hot water until blade is warm. Dry and slice cake. For easy, clean slicing, repeat procedure with each cut. Serve chilled.