You are here

Honey Custard Icebox Dessert Cake

admin's picture
Ingredients
  Cake slices 3 (White Sheet Or Sponge Cake, To Line Pan)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 3 Tablespoon
  Eggs 4 , separated
  Honey 1⁄3 Cup (5.33 tbs)
  Orange 1⁄2 , grated rind and strained juice
  Orange liqueur/Cointreau /2 tablespoons grand marnier 2 Tablespoon
  Boiling water 4 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Almond flakes 1 Tablespoon, browned (To Garnish)
Directions

1. Line the bottom and sides of a straight-sided 1-quart baking dish with slices of White Sheet Cake.
2. Soak gelatin in the cold water until needed.
3. In a heatproof bowl, beat the egg yolks until thick and pale.
4. Gradually beat in the honey.
5. Beat in the orange rind and juice, 1 tablespoon of the liqueur and the boiling water.
6. Stand the bowl in a pan of simmering water, and continue beating until the mixture thickens like custard.
7. Remove from the pan of water and beat or stir in the soaked gelatin until it is completely dissolved.
8. Cool slightly while you beat the egg whites.
9. When they hold soft peaks, fold them into custard mixture.
10. Pour mixtures gently into cake-lined pan and chill overnight.
11. Shortly before serving, beat heavy cream stiffly with remaining tablespoon liqueur.
12. Unmold cake onto a platter and spread the cream over it like a frosting.
13. Scatter browned almond flakes on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Preparation Time: 
20 Minutes

Rate It

Your rating: None
4.1875
Average: 4.2 (12 votes)