Monday, August 6, 2012

Peach Icebox Cake

It's probably no surprise that I've been seeking out ways to keep cool lately. Despite still baking a fresh loaf of bread every other day, I'm really trying to keep the oven turned off during this heat.
I made a variation of this cake about a week ago that was so lackluster it's a wonder I tried again. I built it in a small but high sided dish (thinking it would be easier) and ending up using WAY too much whip cream. I used both peaches and plums and yet the cake was so bland and boring I couldn't quite believe it. 
This cake on the other hand is far from boring, far from bland and really quite delightful. I made it for dessert last night and am kicking myself for not having leftovers to snack on right now. 
Somehow despite all the cream this ends up tasting so light, and fresh while the coconut and almonds really round out the flavour. Pair that with a soft and pillowy texture, and in my books you've got a winner!

Inspired by this recipe on Apartment Therapy

3/4 cup of heavy cream 
1 teaspoon vanilla
about 30 graham crackers
6 peaches, halved and thinly sliced  
juice of half a lemon
tablespoon or two of sugar (plus more for cream)
1/4 cup toasted coconut
1/4 cup toasted slivered almonds

Toss peaches in lemon juice and sugar, cover and let sit for a few hours.
Whip cream with some sugar and vanilla until soft peaks form. 
Spread a thin layer of cream on whatever plate you plan to serve the cake on. Arrange crackers on top of cream and then spread another thin layer of cream on top of crackers. 
Arrange a layer of peach slices on top of cream and sprinkle with toasted coconut. 
Dollop some cream on top of peaches and spread as thinly as possible over fruit. Arrange more crackers on top of cream. 
Continue in this pattern until you've run out of ingredients, or the cake is as high as you'd like. I think mine ended up having about 5 layers of fruit. 
Once you reach the last layer of fruit, sprinkle with coconut and cover with toasted almonds. Cover with plastic wrap (using toothpicks to keep it off cake if necessary) and refrigerate for a few hours (mine sat for close to 6 hours before we ate it) then serve chilled. 

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1 comment:

  1. Hi -- are these made individually?? or in a large pan? I am thinking it would be difficult to cut if made in one pan...thanks, anita


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