Thread: Strawberry-Chocolate Icebox Cake

It's my sister's birthday this week and I was just browsing the web for cake recipes. I was lucky to stumble upon catesworldkitchen.com website and got the recipe for Strawberry-Chocolate Icebox Cake. I already know that this is a high calorie cake so I will need to customize this recipe to make it "diet friendly".

Any ideas? Anyway, here's the original recipe:


strawberry sauce

1 pound strawberries, hulled and roughly chopped (about 3 1/2 cups)
1/3 cup sugar
1/2 a lemon juice

cake

3 1/2 cups heavy whipping cream, divided
1 cup confectioner’s sugar, divided
A pinch of salt
1 teaspoon vanilla extract
60 chocolate wafer cookies

How to make the sauce:

Put about 2 1/2 cups of berries in a medium saucepan with 3 tablespoons of the sugar and the lemon juice. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring, until the fruit becomes soft and the juices begin to thicken, about 8 minutes.

Puree with an immersion blender until smooth, then strain through a sieve back into the saucepan. Simmer for about 10 minutes, or until clear, glossy, and thick enough to coat the back of a spoon.

Add the remaining fresh berries and cook for about 2 minutes. Use the immersion blender again, pureeing until smooth. Strain through a sieve, then add additional sugar to taste.

To make the cake, line the inside of an 8 or 9″ springform pan with plastic wrap so the bottom and sides are completely covered.

Whip 2 1/2 cups of cream until it holds soft peaks. Sift in the powdered sugar and salt, mix for a few seconds, then add the vanilla and continue beating just until stiff peaks form.

Spread a small amount of the cream on the bottom of the prepared cake pan. Arrange a single layer of wafers so the cream is covered as much as possible. Spoon some whipped cream on top of the wafers and smooth so they are covered by a thin layer. Drizzle a few tablespoons of the strawberry sauce over the whipped cream, then top with another layer of wafer cookies. Repeat with whipped cream and strawberry sauce until you have 5 layers of cookies and 4 layers of whipped cream. Do not spread strawberry sauce over the top layer of cream.

Cover the pan loosely with plastic wrap and refrigerate for at least 8 hours.

About 1 hour before serving, remove the cake from the fridge and remove the plastic wrap. Invert the cake onto a serving plate, and remove the plastic wrap from the top and sides. Smooth out the sides with an offset spatula if needed. Place the cake in the freezer, uncovered, to chill for 30 minutes.

In the bowl of a stand mixer with the whisk attachment, whip the remaining 1 cup of well-chilled heavy cream. After soft peaks begin to form, sift in 1/2 cup powdered sugar and continue beating until it holds stiff peaks.

Take the cake out of the freezer and gently spread a thin layer of the whipped cream to cover. Spread the remaining strawberry sauce over the top, then put the whipped cream in a piping bag and pipe some decoration, if desired. Chill for 30 minutes before slicing to serve.


Source: catesworldkitchen.com

Oh, so you call it icebox cake? We called it refrigerator cake but they are just the same. I haven't tried this yet. My family usually make pineapple icebox cake, mago icebox cake or mixed fruit icebox cake. We use graham cracker instead of cookie wafer too.

Just like any other cakes, this one is also loaded with calories. I can understand why mikaela wants to make a low calorie version. Based on the ingredients, you can use splenda to replace sugar. Also substitute the heavy whipping cream with reduced fat/reduced calorie version (if there is one).