Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam's recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream.
Check out the recipe here: https://www.bonappetit.com/recipe/ginger-raspberry-icebox-cake-with-caramel-cream
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VIDEO BREAKDOWN
0:00 Introduction
0:45 Make the raspberry sauce
1:38 Make a slurry with hot jam and cornstarch, add to pot, and let cool
2:35 Make the caramel cream
2:42 Cook the caramel, add cream, and let cool completely, about 2 hours
4:51 Make whipped cream
5:40 Fold cooled caramel into the whipped cream
5:57 Assemble the cake
6:48 Layer cookies, raspberry sauce, fresh raspberries, and whipped cream in a parchment-lined 8x8" baking pan
9:11 Wrap and chill for at least 6 hours.
9:15 Finish the cake
9:22 Unmold cake
9:51 Top cake with fruit
10:29 Plate
10:51 Taste!
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ABOUT BON APPTIT
Bon Apptit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
