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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Saturday, August 29, 2015

Tart of the Month - Bourbon Peach Icebox Cake

This is only very tangentially a tart.  Icebox cake has a "crust" in the form of cookies and a "filling" in the form of whipped cream and fruit, so I'm calling it my tart of the month so I don't have to turn on the oven!

Icebox cake is actually really easy to make.  A magic process takes place when you layer cookies with whipped cream. They take on a cake-like consistency as they moisten and become almost like solid cake when sliced. 

You can make icebox cake with just about any cookies and fruit or other sweet ingredients.  I had a bunch of beautiful, ripe peaches and thought some bourbon would compliment them nicely. I also used gingersnaps which added a nice flavour. You could replace them with graham crackers or vanilla wafers if you prefer.  

I mixed the bourbon in with the whipped cream, along with some brown sugar and vanilla.  

I used a springform pan to layer the cake.  You can use any dish you like though.

First, a layer of gingersnaps. Lay as many flat in the dish as you can without overlapping then crumble a few to fill in the gaps.

Next, a layer of bourbon whipped cream.

Spread it over the cookies and top with a layer of diced peaches.  No need to peel them.

Add another layer of cookies, then top with cream and peaches again. 

Finish with a final layer of cream and top with some sliced peaches.

Seal the pan with plastic wrap and place in the fridge for 4-8 hours.  

If you use a springform pan, release the ring when you're ready to serve the cake.  Otherwise you can slice it directly in the pan.  

When you slice the cake, it's not always pretty, but it tastes amazing.

Here's the recipe for this simple, delicious summer dessert:

3 cups whipping cream
1/4 cup brown sugar
1/4 cup bourbon
1 tablespoon vanilla
4 cups diced peaches (about 4 large peaches)
36 gingersnaps or vanilla wafers

Whip the cream with the bourbon, sugar and vanilla in a stand mixer or with electric beaters until soft peaks form.

In a 8.5 inch springform pan or baking dish, layer gingersnaps, whipped cream and peaches, alternating 3 layers of each. Top with a final layer of whipped cream and sliced peaches.

Cover and refrigerate at least 4 hours and up to 8 hours.  Slice and serve!


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