Raspberry Icebox Cake
A chocolate wafer icebox cake made with raspberry flavored whipped cream.
Servings 10 slices
Cost 5
Equipment
Ingredients
- 2 cups heavy whipping cream 16 oz
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons powdered sugar (optional)
- 2 tablespoons raspberry preserves seedless
- ¼ teaspoon raspberry extract optional
- 2 cups fresh raspberries frozen are okay, but you'll have to garnish with something else.
- 8 ½ oz chocolate wafer cookies 35
Instructions
- Beat the heavy cream and sugar until peaks start to form, then beat in vanilla and stop beating when peaks are stiff and still smooth. Don't overbeat.
- Puree 1 cup of the berries and strain. Mix the pureed raspberries with the preserves and raspberry extract.
- Fold half of the whipped cream into the raspberry mixture. This will be the filling. The rest of the whipped cream will be used to cover the cake. Taste test and add powdered sugar to taste. I never find 2 tablespoons quite sweet enough and end up adding more powdered sugar.
- Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
- Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you’re making a small roll, you can use whatever size platter your want. Spread reserved vanilla flavored whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.
- Before serving, use the remaining fresh raspberries to garnish the cake.
