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Prep 30min
Total8hr30min
Servings8
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Ingredients
1/2
cup almond paste
3
cups whipping cream
1/2
teaspoon almond extract
1/4
cup granulated sugar
60
small square shortbread cookies
1
cup powdered sugar
2
teaspoons instant espresso coffee powder
1
teaspoon vanilla
1/2
cup sliced almonds, toasted*
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Steps
1
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.
2
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.
3
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.
4
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.
5
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.
6
Turn cake upside down onto serving platter. Frost cake with espresso cream; top with almonds.
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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.
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