This icebox cake needs no oven at all — biscuits and a spiced cinnamon cream are simply layered and chilled until set. The spiced cream softens the biscuits into a cake-like texture. Since it slices neatly and travels well, it is a practical dessert to bring to a picnic or a celebration table.
Whip the room-temperature butter with the caster sugar until fluffy, then add the chilled cream and cinnamon and keep whisking until the cream holds firm peaks.
Quickly dip each biscuit in the milk to moisten both sides, taking them out right away so they don't fall apart.
Arrange the soaked biscuits side by side on a tray and spread a thin layer of cinnamon cream over them, then keep alternating biscuit and cream layers until you run out.
Cover the top with the remaining cream, wrap with cling film and chill for at least 4 hours, ideally overnight, then dust with a little cinnamon before slicing.
Chill the cake for at least 4 hours, ideally overnight; if cut too soon the biscuits won't have softened and the slices will fall apart. Allergens: contains milk and dairy (cream, butter) and gluten (biscuits).
Adding a pinch of ground clove alongside the cinnamon gives the cream a sharper spiced note; increase it gradually and taste as you go.
Admin DadaGastro · verified in test kitchenToz şekeri azaltıp bal ile tatlandırmayı düşünüyorum; tarçının miktarını aynı bırakırsam kreması yeterince kıvam tutar mı, yoksa bal kremayı daha akıcı hale getirip katmanların arasından sızmasına mı yol açar?
Bir gece önceden hazırlayıp ertesi gün parti masasına taşımayı düşünüyorum; kremanın kıvamı dört saatten fazla beklediğinde daha da mı iyi oluyor yoksa bisküviler o kadar yumuşayıp tatlı dağılmaya mı başlıyor, merak ediyorum.
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