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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