[NEW] How To Make an Icebox Cake | From The Home Kitchen | Bon Appétit 2020

How To Make an Icebox Cake | From The Home Kitchen | Bon Appétit

Likes: 1869 – Dislikes: 75

Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam’s recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream.

Check out the recipe here:


VIDEO BREAKDOWN
0:00 Introduction
0:45 Make the raspberry sauce
1:38 Make a slurry with hot jam and cornstarch, add to pot, and let cool
2:35 Make the caramel cream
2:42 Cook the caramel, add cream, and let cool completely, about 2 hours
4:51 Make whipped cream
5:40 Fold cooled caramel into the whipped cream
5:57 Assemble the cake
6:48 Layer cookies, raspberry sauce, fresh raspberries, and whipped cream in a parchment-lined 8×8″ baking pan
9:11 Wrap and chill for at least 6 hours.
9:15 Finish the cake
9:22 Unmold cake
9:51 Top cake with fruit
10:29 Plate
10:51 Taste!

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

How To Make an Icebox Cake | From The Home Kitchen | Bon Appétit
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22 thoughts on “[NEW] How To Make an Icebox Cake | From The Home Kitchen | Bon Appétit 2020

  1. Heavenly Plates says:

    I was so happy to hear you talk about how you fix your mistakes in the kitchen. I was making the cream and over whipped it. Well I tuned that mistake into the most amazing Caramel Praline Pecan Ice Cream. I’ll post pics on my Instagram @HeavenlyPlates.

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