Do you like making a cake? Without an oven? Oh yes, I do. Recently came across this cool IceBox Cake Recipe and it looks darn tempting that I just had to try it out myself.
At the same time, SCS butter is having a Star Baker’s challenge, so I was thinking, well why not?
The whole preparation process was simple and quick yet all I had to do was just prepare the ingredients and piling the cake together (yes I did say-piling). First and foremost, here are the ingredients:
300ml Thick Cream
1 cup Caster Sugar
1 tsp vanilla essence
1/2 stick butter (unsalted)
A pinch of Salt
Strawberries (as much as you desire)
Graham Biscuit or Digestives Biscuits
The original recipe was using fresh cream as the layering cream but I made butter cream instead as I love butter cream, and using SCS quality butter, it made my cake much more lovely.
As you can see from the top is the measurements for the ingredients while the steps to making the cake is shown in this video here: http://www.youtube.com/watch?v=upaoxYufQv0&feature=youtu.be
You can prepare the cake in a cake pan or layer it on a beautiful platter ready to be served because it will be a hassle to transfer the cake after it is done.
You can keep it in the fridge for about 4 hours after preparation to let it chill and let the biscuits soak in the moisture and soften like a cake.
Lastly, enjoy it with a cup of english breakfast or black coffee. Yumm!