Is it hot in your neck of the woods yet? That time of year when I like to step away from the oven is fast approaching. It puts a dent in my baking, but I’ve found myself a sweet summer fling in icebox cakes. They have a sort of throwback charm, and there are loads of flavor possibilities, just by switching up the cookies, adding something to the cream or incorporating fruit in the layers. Last summer, I whipped up this key lime version, and just last weekend, I tried out one with strawberries. I think I’ve got my go-to dessert for summer entertaining.
Key Lime Icebox Cake
2 1/2 cups heavy cream
1/2 cup confectioners’ sugar
1/2 cup key lime curd
2 packages ginger wafer cookies [you’ll need about 50 cookies, I used Anna’s]
1/4 cup key lime curd, for decorating
In a large bowl, beat cream and sugar together with an electric mixer on high speed until soft peaks form. Gently fold in key lime curd until fully incorporated.
On a serving plate or cake stand, arrange cookies, slightly overlapping in a circle, and place 1 cookie in the center. The amount of cookies will determine the diameter of your cake. I used 7 for the outer circle and ended up with a cake 7 inches across and 2 inches tall, which contained 8 layers of cookies and 8 layers of cream.
Cover cookies, almost completely, with whipped cream, spreading evenly. An offset spatula helps, as does rotating the plate while you spread the cream. Repeat, alternating cookies and cream until you run out of cream. Cover carefully with plastic wrap and refrigerate overnight. Decorate with key lime curd if you like.
The Southern C contributor Natalie Broulette, a Savannah native living in New York City, blogs about food, fashion and other fun things at www.thesoho.blogspot.com – short for the southern hostess!