Plum Icebox Cake
summerovernight

Ingredients

Plum Puree
5 —medium ripe red plums
1 —cinnamon stick or whole star anise
¼ cup (50g) —demerara sugar
2 tbsp —water
Cake
1 —medium ripe red plum
2 cups (480g) —heavy cream
¼ cup (28g) —powdered sugar
1 tsp —vanilla extract
Pinch —kosher salt
1 —package Biscoff cookies (32 cookies, 250g)

Method

Make plum puree

  • Preheat oven to 350°F
  • Halve plums and remove pits
  • Shingle plums in a loaf pan
  • Add star anise/cinnamon, 1⁄4 cup sugar, and 2 tbsp water
  • Roast until edges darken and plums collapse (45-60 minutes)
  • Pass through a sieve and let cool

Prepare the pan

  • Line a loaf pan lengthwise with plastic wrap, leaving overhang
  • Thinly slice remaining plum
  • Shingle slices neatly in the pan (this will be the top)

Make the filling

  • In a cold, large mixing bowl:
    • Combine cold heavy cream, sugar, vanilla, and salt
    • Whip with an electric mixer to firm peaks
    • Fold in cooled plum puree

Assemble

  • Spread 1⁄2 cup filling in the pan
  • Layer cookies, then 1 cup cream
  • Repeat until 4 layers of cookies
  • Finish with remaining filling on top
  • Fold plastic wrap over to cover
  • Refrigerate for at least 12 hours
  • Consume within 2-3 days

References