Espresso Royale Icebox Cake

Espresso Royale Icebox Cake takes approximately 20 minutes from beginning to end. For 84 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 9 servings with 437 calories, 6g of protein, and 27g of fat each. This recipe from Onion Rings And Things has 2172 fans. It works well as a side dish. If you have heavy cream, condensed milk, graham crackers, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 33%. Try Espresso Royale Icebox Cake, Espresso and Mascarpone Icebox Cake, and Charlotte Royale (Aka Brain Cake) for similar recipes.

Servings: 9

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Line a 9 x 6 x 2 baking pan with parchment paper, leaving about 1-inch overhang on all sides. In a bowl, combine heavy cream, condensed milk, and liquid coffee. Using a hand mixer at low speed, whip mixture until it begins to thicken. Increase speed to medium and continue to beat to stiff peaks. Arrange one layer of graham crackers on bottom of the prepared baking dish, breaking pieces as needed to fit sides. Spoon of cream mixture on crackers and spread to cover. Arrange another layer of graham crackers over the cream. Spoon and spread of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining of the cream mixture on top of crackers. Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving. Or freeze for about 6 hours for ice cream like consistency. Lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Sprinkle cocoa powder or chocolate shavings on top of cake or dust with cocoa powder. Cut into squares to serve.

 

Step by step:

1. Line a 9 x 6 x 2 baking pan with parchment paper, leaving about 1-inch overhang on all sides.

2. In a bowl, combine heavy cream, condensed milk, and liquid coffee. Using a hand mixer at low speed, whip mixture until it begins to thicken. Increase speed to medium and continue to beat to stiff peaks.

3. Arrange one layer of graham crackers on bottom of the prepared baking dish, breaking pieces as needed to fit sides.

4. Spoon of cream mixture on crackers and spread to cover.

5. Arrange another layer of graham crackers over the cream. Spoon and spread of the cream mixture.

6. Repeat with another layer of graham crackers. Spoon and spread remaining of the cream mixture on top of crackers.

7. Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving. Or freeze for about 6 hours for ice cream like consistency.

8. Lift cake from pan using parchment paper overhang as support and transfer onto a serving platter.

9. Sprinkle cocoa powder or chocolate shavings on top of cake or dust with cocoa powder.

10. Cut into squares to serve.

Nutrition Information:

covered percent of daily need