Dulce de Leche Icebox Cake
By Joe
Source: NYT Cooking.
Rows of chocolate biscuits stand upright between swirls of plain and dulce-de-leche whipped cream, creating a striking striped slice when cut.
Always check the labels of the products you use.
Method
- 1
Line. Line the loaf tin with a double layer of cling film, leaving plenty of overhang.
- 2
Whip. Whip the 360 ml double cream, 240 ml crème fraîche and ½ tsp fine sea salt on medium-high to stiff peaks, 3-5 min.
- 3
Split. Move 480 ml of the cream to another bowl and stir in 2 tbsp caster sugar, then beat the 80 ml dulce de leche into the rest for 1-2 min until it reaches stiff peaks, and taste for salt.
- 4
Base. Flick small dollops of both creams over the base and sides of the tin and smooth to 6 mm, then lay 8 of the 40 biscuits on the base and press in, followed by more dollops smoothed level.
- 5
Stand. Stand a row of biscuits upright along one long side, spoon cream onto biscuits alternating flavours and press them upright against the row to fill the tin.
- 6
Settle. Tap the tin to settle the layers, cover with the last of the cream and smooth the top.
- 7
Freeze. Wrap and freeze for at least 6 h; the cake keeps for up to 1 month.
- 8
Slice. Invert the cake, peel off the film and slice with a serrated knife.
Storage
Keeps well wrapped in the freezer for up to 1 month.
Free sugars
20.2 g per serving
40.4 % of the 50 g daily maximum · 80.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 13 cm loaf tin
- cling film
- stand mixer or hand mixer with whisk
- 2 bowls
- spatula
- serrated knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 385 kcal |
| Protein | 4 g |
| Carbohydrate | 33 g |
| of which sugars | 22.3 g |
| of which free sugars | 20.2 g |
| Fat | 26.7 g |
| of which saturates | 14.2 g |
| Fibre | 0.9 g |
| Salt | 0.72 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
