February 7, 2020–I saw this on the new season of Good Eats. The episode titled Let Them Eat (Icebox) Cake. Although AB is one of my food heroes, I of course had to adjust his ingredient list. Substituting thin vanilla and chocolate Oreos for chocolate wafers and replacing some of the heavy cream with bourbon cream.
To ease in the removal of the cake you line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. You then line the bottom and sides of the pan with your cookie of choice.
Sprinkle the gelatin over 1/4 cup cold water in a small saucepan/metal measuring cup and “bloom” at room temperature for 5 minutes. Gently warm the mixture over low heat until just melted.
Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
Whip the heavy cream, powdered sugar, and salt in a stand mixer until soft peaks form.
Reduce the speed to low and drizzle in the cooled gelatin mixture and whip to stiff peaks. Comment: When working with gelatin, work fast as it will begin to set and form lumps.
Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining cookies vertically into the whipped cream and spread the remaining whipped cream evenly over the cookie rows.
Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
When you’re ready to serve, pull back the plastic wrap and invert the cake onto a serving dish.
Slice and serve immediately.
