Über Good Icebox Cake – A German Twist on a Southern Tradition

This post is part of a paid a partnership between Handmade Mood and CostPlus World Market. Opinions, recipe, German husband and southern tradition are all mine.

Although his moniker is trés French, my husband is actually from Germany and though he claims many places as “home”, there are definitely things from his childhood he reminisces about that are distinctly German including some of his favorite German foods. And try as I might, I’m not very good at incorporating those favorites into our every day or even special occasion and entertaining menus.

Now, my dear husband is also a fan of many southern specialties and one of those we love is a good Icebox Cake. While some may think of this as a summer treat – I’d say their “season” is March to the end of November, when it might actually, just maybe, cool down just a little bit. Baking in a hot oven when it’s still “shorts weather” outside isn’t my idea of festive holiday or fall celebration prep – and this no bake cake is a real treat any time of year (and SO easy!). Combining Bahlsen’s Choco Leibniz, some Black Cherry Fruit Spread, a vanilla bean and whipped cream we get a “German Icebox Cake” – and the best of both of our favorites.

And y’all. It might look a hot mess once you cut into it — but it doesn’t matter once you get it from the plate to your mouth. Cross my heart.

Here’s how to do it (and bonus! Everything but the heavy cream and powdered sugar is from CostPlus World Market! I shopped at the North San Antonio store – but all the items are linked at the bottom of the post! ):

You’ll need:

4 c heavy cream

2 tbs powdered sugar

1 vanilla bean

4-6 boxes Bahlsen Choco Leibniz (I used dark chocolate)

1 12 oz jar Schwartau Black Cherry Fruit Spread

1 3.5 oz package Bahlsen Waffel Minis (I used milk chocolate)

How’s that for a list of “baking products“?

Add 4 cups of cold heavy/whipping cream to a metal bowl. The metal bowl will chill with the cream and help it by firmly spreadable later on.

Using the tip of a small, sharp knife split the vanilla bean lengthwise and scrape out the seeds. I sometimes find scraping easier with a small spoon than my knife.

Add the seeds and pod to the cream and place the bowl in the fridge to chill for about 15 minutes. While the cream and bowl are chilling (if you’re really fancy, chill your beaters too… I never remember to and it still tasted pretty rad… so…) open 4 packages of cookies and break them into quarter-ish size pieces and set aside. (Optional) Cut a circle of parchment paper just smaller than the inside of the springform pan and line the bottom of the pan. This helps removing the finished cake from the base – but it can be left on, too!

When the cream and bowl are super chilled, remove the vanilla bean pod, add the powdered sugar and use a stand or hand mixer to whip the cream into soft peaks. I prefer a not-too-sweet whipped cream, but taste and add more powdered sugar if you think it needs it.

Add about a half cup of whipped cream into the spring form pan and spread it thinly over the sides and generously over the bottom of the springform pan. An offset spatula works wonderfully for this!

Line the first layer of whipped cream with cookies. Typically, when using a wafer or butter cookie it’s not necessary to break them unless you’re filling spaces. Because these are coated on the bottom in dark chocolate (making this icebox cake even more delicious) they won’t cut as easily to serve. Once this dawned on me, I adjusted! The rest of my layers have pieces that are about quarter sized over the whole layer. Cover the cookies in whipped cream and create another layer of cookies and cream.

For a little bite and more German flare, I’m using a black cherry spread in the middle of the cake. This is totally on preference, but black cherry and dark chocolate and whipped cream? Sign me up.

Stir the spread in the jar to loosen it up, and spread about half the jar (to start) on the cream layer. I just wanted a taste of cherry and didn’t apply with a heavy hand. You do you. Cover with a layer of whipped cream and cookies and repeat once more time or until you’re all out of cream!

Smooth the top of the icebox cake and pop it in the fridge. It should get a good 2-3 hour chill but over night is best. Don’t have that long? A spin in the freezer also works.

Just before you’re ready to serve, remove the cake from the icebox and de-pan it. Run a butter knife or offset spatula around the edge of the pan to loosen the whipped cream and then unlock the side of the springform, carefully removing it from the base. Slide your knife or offset spatula between the parchment and base of the pan and loosen it. Gently transfer to a cake plate or serving piece OR leave it on the base of the springform pan. Use the whipped cream that stuck to the pan to fill any holes and smooth everything out with the offset spatula or butter knife.

Crush the package of waffle minis (try not to eat too many in the process) and spread them over the top of the icebox cake in a neat-ish pile, leaving about a 1 inch border.

Behold. Icebox Cake in all it’s chilled and unbaked glory, filled with German goodness. It is the ultimate proof that good, simple ingredients can pack a major punch. If you’re feeling really special, you could reserve some whipped cream (or if you licked the bowl spotless, make a small batch) and pipe a fun design. Just remember to work quickly!

To serve, slice and scoop/plop/move the cake onto a plate as you do. I find it helpful to have a large serving spoon on hand and to hold the parchment with a finger while scooping. More frequently than not, we wind up with forks raised, coming at the cake from all sides.

Traditional and not all at the same time, familiar flavors in a unique package, easy and no-bake. This dessert is sure to be a hit at any fall event or holiday celebration this year!