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Saturday, April 17, 2010

French Nut Icebox Cake

The Altitude Adjustment Section
This is an amazing cake recipe from Sarah Leah Chase’s classic Nantucket Open House Cookbook. Personally, would use the search here and find the recipe for super easy coconut macaroons to use inside the cake. There is no baking in this recipe otherwise.

1 cup unsalted butter (2 sticks), room temp
1 1/4 cups confectioner’s sugar
3 large eggs
3 large eggs, separated
8 ounces pecans, finely ground
2 packages (3 ounces each) lady fingers
12 almond coconut macaroons - about 2 inches in diameter each
Whipped cream to garnish

Cream the butter and the sugar in the bowl of your electric mixer until very smooth. Now add the 3 whole eggs one at a time beating well after each addition. In a separate bowl take your 3 separated egg yolks and beat till light lemon colored, now add them to butter mixture. Stir in the pecans. Beat the egg whites in yet another bowl ‘til stiff but not dry and gently fold them into the batter.

Line a 9 1/2 inch spring8form pan with waxed paper. Folding the overhanging paper around the rim of the pan. Line with ladyfingers on the bottom and standing straight up around the sides. Pour half the batter into the pan. Place 6 macaroons gently on top. Pour in remaining batter and then top with remaining macaroons. Cover the top of the cake with wax paper and place a plate on top to lightly weigh the whole thing down. Refrigerate the cake 24 hours before serving. To serve, unmold the cake and cut into thin wedges, top with whipped cream.