Ruth's Whiskey Ice Box Cake
Yield
6 servingsPrep
30 minCook
0 minReady
8 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | envelopes |
gelatin, unflavored
|
|
| ½ | cup |
water
cold |
|
| ½ | cup |
water
boiling |
|
| 6 | large |
eggs
separated |
|
| 7 | tablespoons |
whiskey
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | pint |
heavy whipping cream
|
*
|
| 3 | packages |
lady fingers
split |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | envelopes |
gelatin, unflavored
|
|
| 118 | ml |
water
cold |
|
| 118 | ml |
water
boiling |
|
| 6 | large |
eggs
separated |
|
| 105 | ml |
whiskey
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
lemon juice
|
|
| 473 | ml |
heavy whipping cream
|
*
|
| 3 | packages |
lady fingers
split |
*
|
Directions
Soak gelatin in cold water.
Then add boiling water and dissolve.
Beat egg yolk until thick.
Add whiskey very slowly.
Beat in sugar; add lemon juice.
Stir in gelatin and chill a short time.
Whip cream and fold into mixture.
Beat egg whites and fold in.
Line sides and bottom of a 12-inch spring form pan with split lady fingers.
Pour the mixture in slowly.
When about halfway filled, put in layer of lady finger.
When filled, place a design of lady finger on top.
Chill overnight in refrigerator.
Unmold before serving.
