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Gingerbread Icebox Cake
Credit:
Sang An
Recipe Summary
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
1/2 recipe Molasses-Gingerbread Cookie Dough
4 cups heavy cream
1/4 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Syrupy Blood Oranges
Cook's Notes
You will need a 2 3/8-inch fluted round pastry cutter or a standard round cutter. You can make the cake in advance and refrigerate it overnight; the portion of each cookie covered with cream will soften, making the cake easy to slice.
Gallery
Gingerbread Icebox Cake
Credit:
Sang An
Recipe Summary
Yield: Serves 8 to 10
Gallery
Gingerbread Icebox Cake
Credit:
Sang An
Gingerbread Icebox Cake
Credit:
Sang An
Gingerbread Icebox Cake
Recipe Summary
Yield: Serves 8 to 10
Recipe Summary
Yield: Serves 8 to 10
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Molasses-Gingerbread Cookie Dough
- 4 cups heavy cream
- 1/4 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- Syrupy Blood Oranges
Directions
Preheat oven to 350 degrees, with racks in upper and lower positions. On generously floured pieces of parchment paper, roll out dough to about 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze 10 minutes.
Using a 2 3/8-inch fluted cutter, cut out rounds, rerolling scraps to get a total of 72. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
Bake cookies 5 minutes. Remove sheets from oven; tap pans firmly on counter to flatten cookies. Return to oven, rotating sheets from top to bottom and front to back; bake until cookies are set and edges have darkened slightly, about 5 minutes more. Transfer sheets to wire racks to cool completely.
With an electric mixer on medium speed, beat cream, confectioners’ sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate, sides touching; place 1 cookie in center. Spread 3/4 cup whipped cream over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Chill at least 1 hour.
Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.
Cook's Notes
You will need a 2 3/8-inch fluted round pastry cutter or a standard round cutter. You can make the cake in advance and refrigerate it overnight; the portion of each cookie covered with cream will soften, making the cake easy to slice.
Cook’s Notes
You will need a 2 3/8-inch fluted round pastry cutter or a standard round cutter. You can make the cake in advance and refrigerate it overnight; the portion of each cookie covered with cream will soften, making the cake easy to slice.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gingerbread Icebox Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gingerbread Icebox Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
