I recently had the pleasure of receiving a large part of the collection Mother Poulard cookies. I like to eat them like that, as an accompaniment to a chocolate cream or a compote. But there, I really had to find ideas to put them in recipes.
In my “To Do List”, there is a cake that has tempted me for a long time. I absolutely wanted to do it last summer. And then… You know how it goes!
Well, summer has passed, then autumn, and now we finally see the good weather starting to return. This is the perfect time to finally prepare an icebox cake.
This cake is a bit like the American equivalent of our family cake. All moms had to prepare it at one time. It consists of cookies, can be prepared in no time, and inevitably triggers wows and humms in gourmets!
As its name suggests, the icebox cake is an iced cake.
Its preparation consists simply of sticking biscuits and whipped cream in order to obtain a log. This is simply rolled up in paper and placed in the freezer for a few hours before being covered with a chocolate ganache.
Then, the trick is to cut the cake at an angle so that several layers of biscuits appear. It blows away every time!
I loved making this ice cream cake and we really enjoyed it. It’s the easiest thing to do. This is a recipe to always have on hand. I feel that this will be a recipe that I will make very regularly this spring and this summer.
I’m already late!
ice box cake:
(According to The recipe for bliss)
12 chocolate cookies ( Mother Poulard)
1 small glass of milk
200g full cream (35%)
1 tbsp icing sugar
1 good pinch of vanilla powder
100g chocolate (70%)
100 g full cream
Start by whipping the very cold cream, sugar and vanilla into whipped cream.
Dip each cookie in milk.
Place them on a rack.
Assemble on a sheet of parchment paper.
Alternate cookies and cream.
Using the paper, cover all sides with the remaining whipped cream.
Fold in foil and place in the freezer for at least 3 hours.
Prepare the ganache.
Heat the cream and pour it over the chopped chocolate. Wait for 1 minute before stirring vigorously.
Take the icebox out of the freezer. Remove the paper and place it on a wire rack placed on a baking sheet.
Pour the ganache over the cake. It should neither be too hot nor too cold.
Decorate with the almonds spent a few minutes in the oven.
Put the icebox back in the freezer until ready to serve. It is better to take it out a few minutes in advance.
To finish: this ice cream cake will be a great way to start the ice cream season. You can make 8 portions.
I had already presented you a recipe on this principle here. It is the fat contained in the cream that allows it to have a soft texture even without using an ice cream maker.
Instead of dipping the cookies in milk, you can also use coffee.