Ice Box Cake
Meet your new obsession: Ice Box Cake! Layers of blondie cookies, whipped raspberry cream, and a crown of fresh berries — no baking stress and impossible to resist! James used blondies from Blondie's Kitchen!
Ingredients
- 15 blondies cookies
For the filling
- 2l double cream, whipped
- 400g raspberries pureed
To serve
- icing sugar
- raspberries
- mint
- strawberries
Method
Pre heat the oven to 180c.
Whip the cream it needs to be lightly whipped, stir through the raspberry puree.
To assemble, place 3 cookies onto a cake board, cover in a layer of cream, top with another layer of cookies and repeat the process until you have used all the cookies. Finish with a layer of cream.
Chill overnight, decorate with a dusting of icing sugar fresh berries and mint .
Ingredients
- 15 blondies cookies
For the filling
- 2l double cream, whipped
- 400g raspberries pureed
To serve
- icing sugar
- raspberries
- mint
- strawberries
Method
Pre heat the oven to 180c.
Whip the cream it needs to be lightly whipped, stir through the raspberry puree.
To assemble, place 3 cookies onto a cake board, cover in a layer of cream, top with another layer of cookies and repeat the process until you have used all the cookies. Finish with a layer of cream.
Chill overnight, decorate with a dusting of icing sugar fresh berries and mint .
