“This icebox cake is perfect for summer because you don’t have to turn on your oven,” says baker and recipe developer Samantha Seneviratne. Store-bought ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream. We prefer thin ginger cookies, but almond cookies or thicker shortbread would be just as tasty.
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What you’ll need
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Electric Mixer
$40 At Amazon
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Potato Masher
$15 At Amazon
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8x8" Baking Dish
$18 At Amazon
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Medium Saucepan with Lid
$36.99 At Amazon
Ingredients
8 Servings
raspberry sauce
Caramel cream and assembly
raspberry Sauce
Step 1
Cook raspberries, sugar, and ginger in a medium saucepan over medium heat, crushing with a potato masher, until softened and some of the liquid evaporates, 6–8 minutes.
Step 2
Transfer 3 Tbsp. cooking liquid to a small bowl and whisk in cornstarch. Stir slurry into sauce in pan and cook, stirring, until thickened to about the consistency of jam, about 2 minutes; let cool.
Caramel Cream and assembly
Step 3
Cook sugar and 3 Tbsp. water in a small saucepan over medium heat, without stirring, until mixture starts to darken in spots. Carefully swirl pan to evenly cook sugar but do not stir it. Cook, swirling occasionally, until caramel is a deep amber, about 8 minutes. Immediately stir in 1 cup cream. Cook until no streaks remain, about 30 seconds. Let cool.
Step 4
Using an electric mixer on medium-high speed, beat remaining 2 cups cream in a large bowl to medium peaks. Add cooled caramel and beat to stiff peaks (a few swirls of caramel are okay).
Step 5
Line an 8x8" baking dish with 2 sheets of parchment paper, leaving a 2" overhang on all 4 sides. Cover bottom with a single layer of cookies, breaking to fit as needed. Top with about ½ cup raspberry sauce and spread evenly to corners and edges. Top with ¾ cup raspberries, then spread 2 cups caramel cream over berries. Repeat layers with remaining ingredients. Cover and chill at least 6 hours.
Step 6
To serve, top with more raspberries and currants (if desired) and slice, wiping knife between cuts.
Do ahead:Icebox cake can be made 2 days ahead. Keep chilled.
