Gingerbread Icebox Cake With Blood Orange Syrup Recipes

GINGERBREAD ICEBOX CAKE

Gingerbread Icebox Cake image

Homemade gingerbread cookies stand in for the store-bought chocolate wafers in the well-known version of this nostalgic treat, and are arranged in freestanding circles rather than in a loaf shape. A sweet-tart citrus topping provides another novel spin on this stunning icebox cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Serves 8 to 10

Number Of Ingredients 6

Ingredients

All-purpose flour, for dusting
1/2 recipe Molasses-Gingerbread Cookie Dough
4 cups heavy cream
1/4 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
Syrupy Blood Oranges

Steps:

Preheat oven to 350 degrees, with racks in upper and lower positions. On generously floured pieces of parchment paper, roll out dough to about 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze 10 minutes.
Using a 2 3/8-inch fluted cutter, cut out rounds, rerolling scraps to get a total of 72. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
Bake cookies 5 minutes. Remove sheets from oven; tap pans firmly on counter to flatten cookies. Return to oven, rotating sheets from top to bottom and front to back; bake until cookies are set and edges have darkened slightly, about 5 minutes more. Transfer sheets to wire racks to cool completely.
With an electric mixer on medium speed, beat cream, confectioners' sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate, sides touching; place 1 cookie in center. Spread 3/4 cup whipped cream over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Chill at least 1 hour.
Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.

3-INGREDIENT GINGERSNAP ICEBOX CAKE

3-Ingredient Gingersnap Icebox Cake image

Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.

Provided by Dawn Perry

Categories 3-Ingredient Recipes Ginger Cake Cookies Orange Milk/Cream Dessert

Yield Serves 8

Number Of Ingredients 3

Ingredients

2 cups heavy cream
42 gingersnap cookies (about 10 ounces), divided
3/4 cup orange marmalade, divided

Steps:

Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

HOMEMADE GINGERBREAD CAKE WITH ORANGE SAUCE

Homemade Gingerbread Cake with Orange Sauce image

I drizzle a basic orange sauce over homemade gingerbread for this old-fashioned dessert. Cut just the number of squares needed, and freeze the rest.-Shannon Sides, Selma, Alabama -Shannon Sides, Selma, Alabama

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 4 servings with sauce plus leftovers.

Number Of Ingredients 14

Ingredients

1/2 cup butter-flavored shortening
1/3 cup sugar
1 cup molasses
3/4 cup water
1 large egg
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
ORANGE SAUCE:
1 cup confectioners' sugar
2 tablespoons orange juice
1/2 teaspoon grated orange zest

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Add the molasses, water and egg. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, combine the sauce ingredients until blended. Serve with cake. Leftover cake may be frozen for up to 6 months.

Nutrition Facts :

LEMON GINGER ICEBOX CAKE

Lemon Ginger Icebox Cake image

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
2 teaspoons grated lemon zest
1 jar (10 ounces) lemon curd
2 cups heavy whipping cream
2 packages (5-1/4 ounces each) thin ginger cookies
2 tablespoons chopped crystallized ginger

Steps:

In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

GINGERBREAD ICEBOX CAKE WITH BLOOD-ORANGE SYRUP

Gingerbread Icebox Cake with Blood-Orange Syrup image

A stunning icebox cake is exceptionally simple to assemble: Arrange wafer-thin gingerbread cookies in circles and spread each layer with vanilla-infused whipped cream.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

All-purpose flour, for dusting
1/2 recipe Molasses-Gingerbread Cookies dough
4 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
Syrupy Blood Oranges

Steps:

Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 10 minutes.
Using a 2 3/8-inch fluted cutter, cut out 72 rounds. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
Bake cookies for 5 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until cookies are set and edges have darkened slightly, about 5 minutes more. Let cool on sheets on wire racks.
Beat cream, sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate (cookies should be touching one another). Place 1 cookie in center. Carefully spread 3/4 cup whipped cream evenly over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Refrigerate for 1 hour.
Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.

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