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Almond Espresso Ice Box Cake
Almond Espresso Ice Box Cake
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Almond espresso icebox cake with shortbread cookie layers.
Ingredients:
  • 1/2 cup almond paste
  • 3 cups whipping cream
  • 1/2 teaspoon almond extract
  • 1/4 cup granulated sugar
  • 60 small square shortbread cookies
  • 1 cup powdered sugar
  • 2 teaspoons instant espresso coffee powder
  • 1 teaspoon vanilla
  • 1/2 cup sliced almonds, toasted*
Instructions:
  • In a medium bowl, use an electric mixer to blend almond paste and 1/2 cup of whipping cream until smooth. Let it sit aside.
  • In a large bowl, whip 1 1/2 cups of whipping cream, almond extract, and granulated sugar until stiff peaks form using an electric mixer. Gently fold in the almond mixture until fully combined.
  • Prepare the 9x5-inch loaf pan by lining it with plastic wrap. Evenly spread 1/2 cup of the whipped cream mixture on the bottom of the pan. Line the edges of the pan with 14 shortbread cookies.
  • Spread a generous tablespoon of the whipped cream mixture onto one side of each cookie. Layer the cookies in a pan in 5 rows. Evenly spread the rest of the mixture over the cookies. Cover with plastic wrap and refrigerate for 8 to 24 hours.
  • In a medium bowl, whip 1 cup of whipping cream with powdered sugar, espresso powder, and vanilla using an electric mixer on high speed until stiff peaks form.
  • Invert the cake onto a serving platter. Spread the espresso cream frosting over the cake and sprinkle with almonds.

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