Sunday, September 15, 2013

Pop Art Raspberry Icebox Cake

This is an embarrassingly late post about a birthday cake for a birthday which happened in August.  Back when August was warm and sunny--and I love everything that took place in August--my son made (and I helped) this cake for my birthday.  Over the years, and especially since I've lived in Oregon, August has become a happy and glorious month to be in, and not just because it's my birthday month :)  Sun, peak of produce, road trip, lazy days, crickets at nights, roasting marshmallow on the fire; that's just to name a few things that August has to offer.  So yeah, this cake recipe should've been posted sometime last month; but no matter, it is still gloriously good--like the month of August in every slice.

The idea to make this cake is of course the simplicity of an icebox cake; something that my son could make with little help from me.  Tastewise, the texture is smooth with lots of raspberry flavor, a little crunch from the seeds, and enough chocolaty-ness from the cookies.  My family loves this and perhaps yours will do too!

Pop Art Raspberry Icebox Cake

Serves 6

27 Nabisco Famous Chocolate Wafer cookies

2 ounces bittersweet chocolate, melted and slightly cooled

1 envelope unflavored gelatin

3 tablespoons cold water

One 12-ounce bag frozen raspberries

3/4 cup sugar

2 cups heavy cream, chilled

2 tablespoons framboise (raspberry liqueur)--optional

1 teaspoon vanilla extract

Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.  Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan.  Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan.  Place the pan in the freezer.

Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.

Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch.  Stir in the gelatin mixture.  Let cool to room temperature, stirring occasionally.

Combine the heavy cream, framboise (if using), and vanilla in a large bowl and using an electric mixer, whip until stiff peaks form.  Gently fold in the cooled rapsberry mixture, taking care not to deflate the cream.

Remove the pan from the freezer.  Pour all but one-fourth of the mousse into the pan.  Smooth the top with a rubber spatula.  Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan.  Spread the remaining mousse over the wafers and smooth with the spatula.  The pan should be full to the top.  Cover with plastic wrap and freeze until completely set, at least overnight and up to 1 week.

To unmold, gently tug the plastic wrap that lines the pan to loosen the cake.  Place a serving platter over the pan and turn over.  Gently tap to release.  Carefully peel the plastic from the cake.  Cut into slices and serve immediately.

Source:  Icebox Desserts by Lauren Chattman

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