New This Month

Gingerbread Icebox Cake

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.

  • Servings: 10

Photography: Sang An

Source: Martha Stewart Living Special Issues, 2009

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.

Cook's Notes

You will need a 2 3/8-inch fluted round pastry cutter or a standard round cutter. You can make the cake in advance and refrigerate it overnight; the portion of each cookie covered with cream will soften, making the cake easy to slice.

Reviews

Be the first to comment!