CHICOPEE, Mass. (Mass Appeal) Peaches are in season, so make a dessert your friends will never forget! Tinky Weisblat, food writer at TinkyCooks.com showed us how.
Peach Icebox Cake
Summer entertaining doesn’t have to be complicated. An icebox cake can be made the day before your guests arrive-and it doesn’t require you to turn on the oven! Fresh local peaches and berries make this cake a hit.
- 3 cups peeled peach slices (2 to 3 peaches, depending on size)
- 1-1/2 tablespoons sugar
- the juice of 1/2 lemon
- 1-1/2 cups heavy cream
- 2 tablespoons sugar
- 2 teaspoons fruit liqueur (Tinky uses framboise, a raspberry liqueur, or blueberry cordial)
- Graham crackers as needed (Tinky uses a little more than 1 sleeve of crackers)
- Fresh raspberries or blueberries for garnish
- In a nonreactive bowl toss together the peach slices, sugar, and lemon juice. Set aside for 2 hours.
- Whip the cream until it forms stiff peaks, stirring in the sugar and liqueur at the last minute.
- Find a decorative plate. Put a little whipped cream on the bottom of the plate, underneath the spot on which you will place the crackers. Put a layer of Graham crackers on top of the cream. Follow this with a layer of whipped cream, a layer of peach slices, and another cracker layer.
- You should end up with four layers of Graham crackers with three layers of whipped cream and peaches in between. Save enough whipped cream to cover the top of the final layer of crackers as well as the sides of the cake. (You MAY use a whole 2 cups of cream, but this seems excessive.)
- Loosely cover your cake so that it is protected but isn’t exposed to odors from the rest of the refrigerator, and chill the cake for at least 6 hours. (Overnight is best.) When you are ready to serve the cake, place berries on top.