Cocoa wafer and cream icebox cake
An American no-bake cake of thin cocoa biscuits and vanilla whipped cream, left overnight in the fridge to soften together.
Active time30 min
CookingNo cooking
Total13 hResting : 12 h
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Ingredients
- 720 ml very cold 35 % whipping cream
- 510 g thin crisp unfilled cocoa biscuits
- 10 g dark chocolate
- 15 ml vanilla extract
- 38 g white sugar
Preparation
Whip very cold cream, sugar and vanilla in a cold bowl until it holds peaks, stopping before it turns to butter. Spread a little cream on a serving plate and arrange biscuits close together in a disc about 18 cm across. Alternate biscuits and cream, filling gaps with broken pieces and using all ingredients. Finish with cream on top and around the sides.
720 ml very cold 35 % whipping cream510 g thin crisp unfilled cocoa biscuits15 ml vanilla extract38 g white sugar- bowl
- electric whisk
- serving plate
- spatula
Cover without squashing and refrigerate for 720 minutes. Biscuits should cut easily with the cream. Chill longer if their centres remain hard. Shave chocolate over the top when serving and cut into slices with a thin knife.
10 g dark chocolate- food cover
- grater
- thin knife
- serving plate
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration