Mocha Ice Box Cake
Yield
1 cakePrep
25 minCook
8 hrsReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | dozen |
lady fingers
separated |
*
|
| 1 | cup |
milk
hot |
|
| 3 | tablespoons |
instant coffee
|
*
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | x |
egg whites
stiffly beaten |
*
|
| 1 | x |
egg yolks
well beaten |
*
|
| 1 | teaspoon |
vanilla extract
|
|
|
Whipped Cream Topping |
* | ||
| ½ | pint |
heavy whipping cream
|
*
|
| ½ | cup |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | dozen |
lady fingers
separated |
*
|
| 237 | ml |
milk
hot |
|
| 45 | ml |
instant coffee
|
*
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 0.6 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | x |
egg whites
stiffly beaten |
*
|
| 1 | x |
egg yolks
well beaten |
*
|
| 5 | ml |
vanilla extract
|
|
| 0 |
Whipped Cream Topping |
* | |
| 237 | ml |
heavy whipping cream
|
*
|
| 118 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Pour the hot milk over coffee and let stand where it will keep hot for 10 minutes.
Mix cornstarch, salt and sugar in double boiler, add the well beaten yolks and stir in the coffee mixture.
Cook slowly until thick and smooth; while still warm, fold in stiffly beaten egg whites.
Line bottom and sides of a spring form pan with lady fingers, place a layer of filling on top of lady fingers, top this with another layer of lady fingers, then filling, etc, placing top layer of lady fingers.
Chill overnight or until firm.
When ready to serve, remove rim of spring form pan, and place cake with tin bottom on platter, cover top with whipped cream.
