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Gingerbread Icebox Cake with Blood-Orange Syrup

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.

Source: Martha Stewart Living, December 2007



Cook's Notes

You will need a 2 3/8-inch fluted round 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, although the longer you store the cake, the more the portions sticking out around the edges will begin to droop.

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