Ice Box Cake 1927 Recipes

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

Steps:

• Note: It should not be whipped cream it should be WHIPPING CREAM. The amount of the vanilla is 2 cupfuls. Use pasteurized eggs if you are unsure of your eggs.
• Cream butter and sugar together. Separate eggs putting whites aside. Add yolks to sugar mix, one at a time and fold into the mix. Beat whites until they are stiff and fold into mixture. Now add 1 cupful of the vanilla. Stir gently.
• Line bottom of deep cake pan with wax paper. The author suggests making sure there is enough that you can cover the cake with it because it makes it much easier to remove.
• NOTE USE ONLY HALF OF EVERYTHING for this:.
• After lining the pan put in 4 of the shortcake cups (or half the lady fingers) aka layer one.
• Cover with the filling, aka layer two.
• Cover this with crushed pineapple, aka layer 3.
• Use whole cherries or slice whatever you like best, aka layer 4.
• Now I am being sadistic, but whip 1/2 pint of your cream until stiff and do NOT add sugar to it. Spread over cake. Welcome to layer 5.
• NOW REPEAT all five layers.
• Cover the cake making sure the wax paper is hanging over sides of pan. Chill overnight.
• Top with more whipped cream and cherries if you like.

Steps:

• In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.