Best Almond Espresso Ice Box Cake Recipes
ESPRESSO AND MASCARPONE ICEBOX CAKE
No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.
Categories Cake Coffee Cheese Dessert No-Cook Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
- Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
- Pulse remaining chocolate wafers in a food processor until finely ground.
- Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
- Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
MANGO ALMOND ICEBOX CAKE
This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.
Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
ESPRESSO AND MASCARPONE ICEBOX CAKE
Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
- Reduce speed to low, then add mascarpone and mix until combined.
- Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
- Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
- Spread remaining mascarpone mixture on top.
- Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
- Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
- Pulse remaining chocolate wafers in a food processor until finely ground.
- Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
- Remove foil and side of pan and frost cake all over with espresso cream.
- Sprinkle edge of top lightly with wafer crumbs.
- Serve cold.
- Cake, without espresso cream, can be chilled up to 2 days.
- Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7
ALMOND ESPRESSO ICE BOX CAKE
The flavors of almond, shortbread cookies and espresso come together in this delicious icebox cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h30m
Yield 8
Number Of Ingredients 9
Steps:
- In medium bowl, beat almond paste and 1/2 cup of the whipping cream with electric mixer on medium speed until well blended. Set aside.
- In large bowl, beat 1 1/2 cups of the whipping cream, the almond extract and granulated sugar with electric mixer on high speed until stiff peaks form. Carefully fold in almond mixture until well blended.
- Line 9x5-inch loaf pan with plastic wrap. Spread 1/2 cup whipped cream mixture evenly in bottom of pan. Line edges of pan with 14 of the shortbread cookies.
- Spread about 1 tablespoon whipped cream mixture on 1 side of each of the remaining cookies. Layer cookies in 5 rows in pan. Spread remaining mixture evenly over cookies. Cover with plastic wrap; refrigerate 8 to 24 hours.
- In medium bowl, beat remaining 1 cup whipping cream, the powdered sugar, espresso powder and vanilla with electric mixer on high speed until stiff peaks form.
- Turn cake upside down onto serving platter. Frost cake with espresso cream; top with almonds.
Nutrition Facts : Calories 760, Carbohydrate 72 g, Cholesterol 110 mg, Fat 9, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 37 g, TransFat 4 1/2 g
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What is Almond Espresso Icebox Cake?
Almond espresso icebox cake is a delicious cake that combines the bold flavors of espresso and almond with the sweetness of cream and cookies. This cake is typically made by layering espresso-soaked cookies with a creamy mixture of whipped cream, almond extract, condensed milk, and cream cheese. The combination of flavors in this cake, along with its creamy texture, make it a popular dessert for any occasion.Ingredients
- 14 oz can sweetened condensed milk
- 8 oz cream cheese
- 2 cups heavy cream
- 1 tsp almond extract
- 2 tbsp espresso powder
- 1/4 cup hot water
- 1 box Ladyfingers
- 1/2 cup sliced almonds
- Dark chocolate shavings for garnish
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add the sweetened condensed milk and almond extract and mix until well-incorporated.
- In a separate bowl, whisk the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- In a small bowl, dissolve the espresso powder in hot water.
- Dip the Ladyfingers into the espresso mixture and layer them on the bottom of a 9-inch springform pan.
- Spread a layer of the cream mixture on top of the Ladyfingers.
- Repeat the layers of Ladyfingers and cream mixture until you have used all of the ingredients, ending with a layer of the cream mixture.
- Sprinkle sliced almonds on top of the cake.
- Cover the cake with plastic wrap and refrigerate overnight or for at least 8 hours.
- Before serving, garnish the cake with dark chocolate shavings.