The flavors of almond, shortbread cookies and espresso come together in this delicious icebox cake.
cup almond paste
cups whipping cream
teaspoon almond extract
cup granulated sugar
small square shortbread cookies
cup powdered sugar
teaspoons instant espresso coffee powder
cup sliced almonds, toasted*
In medium bowl, beat almond paste and 1/2 cup of the whipping cream with electric mixer on medium speed until well blended. Set aside.
In large bowl, beat 1 1/2 cups of the whipping cream, the almond extract and granulated sugar with electric mixer on high speed until stiff peaks form. Carefully fold in almond mixture until well blended.
Line 9x5-inch loaf pan with plastic wrap. Spread 1/2 cup whipped cream mixture evenly in bottom of pan. Line edges of pan with 14 of the shortbread cookies.
Spread about 1 tablespoon whipped cream mixture on 1 side of each of the remaining cookies. Layer cookies in 5 rows in pan. Spread remaining mixture evenly over cookies. Cover with plastic wrap; refrigerate 8 to 24 hours.
In medium bowl, beat remaining 1 cup whipping cream, the powdered sugar, espresso powder and vanilla with electric mixer on high speed until stiff peaks form.
Turn cake upside down onto serving platter. Frost cake with espresso cream; top with almonds.
Ice box cakes really aren't cakes, but are made by layering crisp cookies with sweetened cream. The cookies soften after refrigeration, giving them a cakelike texture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 4 1/2g
- 4 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 9 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.