Through some miracle, we’ve as soon as once more made it in the course of the dreary, apparently never-ending stretch of January and February. For me, that’s explanation why sufficient to indulge on this creamy, whimsical (and supremely simple) icebox cake that I’ve been dreaming up for some time.
Should you’re no longer acquainted with icebox truffles, they’re simple to get to understand. To not be perplexed with ice cream truffles, they’re made with layers of whipped cream and a few number of candy cracker which might be then refrigerated for a number of hours. The magic occurs right through the long chilling time, which permits the snappy wafers to melt into the whipped cream to shape layers of scrumptious, scoopable “cake.” Should you google “icebox cake” you’ll to find that the diversities are never-ending: pudding, cream cheese, or mascarpone are jumbled in with the whipped cream; surprises like strawberries or chopped nuts are tucked into the layers, and each garnish beneath the solar is known as upon to grace the highest of the cake. I love to consider icebox cake as a foolproof clean canvas for no matter your middle needs.
For this cake, what my middle desired was once Gosomi, my favourite sweet-and-salty Korean cracker. Packaged in bright-yellow bins which might be straight away recognizable within the H Mart snack aisle, the skinny, crispy squares are earthy, nutty, and frivolously lined in sugar. Their taste and texture makes them each the stuff desires are manufactured from and an ideal change for the graham crackers or chocolate wafers that normally seem in an icebox cake. In conjunction with the layers of Gosomi that make up its base, this cake will get taste and texture from sesame oil-spiked whipped cream, toasted shredded coconut, and sesame seeds. After you moderately mould the entire layers right into a loaf pan, all that’s left to do is stick the entire thing within the refrigerator and wait. That is admittedly the toughest section, however take a look at to not skimp at the chilling time, because it takes a minimum of 8 hours or in a single day to totally melt and meld all of the elements.
The grand expose of an icebox cake by no means will get previous for me, and this one is not any exception. What might seem like a undeniable loaf-shaped log whilst you first invert it onto a big plate turns into a creamy, layered good looks as soon as it’s dressed up with extra Gosomi items, coconut, and sesame seeds and minimize into thick slices to serve (or scooped into bowls for ease). On the other hand you slice it, you’ll to find that the toasted coconut within the cake and the freshly crumbled crackers that garnish it supply simply the correct quantity of textural distinction to the cream and softened crackers. It’s all tied in combination through the subtly savory taste of sesame.
Even though I’ll at all times be within the temper to dig right into a sleeve of Gosomi crackers, this recipe proves that issues are best certain to get well in (icebox) cake shape — finally, there’s no reason graham crackers and Oreos will have to get all of the love.
Gosomi Icebox Cake
Makes 1 (9-by-5-inch) cake
Elements:
2 cups heavy cream, chilly
¼ cup + 2 tablespoons (50 grams) powdered sugar
¾ teaspoon toasted sesame oil (not obligatory; this may occasionally give the cake a deeper, somewhat savory sesame notice)
Kosher salt
60 Gosomi crackers (search for a field containing a minimum of 8 person packs, or has a weight of greater than 150 grams), plus extra for topping
½ cup unsweetened coconut, plus extra for topping
2 teaspoons toasted sesame seeds, plus extra for topping
Flaky sea salt (not obligatory), for topping
Directions:
Step 1: Toast the coconut: Preheat the oven to 350 levels and unfold the coconut flippantly on a baking tray. Bake, preventing to shake the pan each two mins, for 8-10 mins or till the coconut is flippantly browned. Coconut burns very temporarily, so you’ll want to regulate it. Put aside to chill utterly sooner than the usage of.
Step 2: Gently line a 9-by-5-inch loaf pan with plastic wrap, masking all the floor and leaving a minimum of a 5-inch overhang on either one of the quick ends.
Step 3: In a big bowl, upload the heavy cream, powdered sugar, sesame oil, and a pinch of salt. The use of an electrical mixer or stand mixer fitted with the whisk attachment, whip the elements — beginning on a low velocity to forestall splattering — till stiff peaks shape (however take care to not over-whip).
Step 4: Dollop about ¾ cup of the sesame cream at the backside of the coated pan, then unfold right into a easy layer the usage of a small offset spatula. Lightly sprinkle 2 tablespoons of toasted coconut and ½ teaspoon of sesame seeds over the cream. Layer 15 Gosomi crackers (5 alongside the lengthy aspect, 3 alongside the shorter aspect) on most sensible, somewhat overlapping the crackers if wanted. Repeat this layering procedure (beginning with dolloping and gently spreading ¾ cup of whipped cream on most sensible of the crackers) 3 extra instances for a complete of four layers. End through spreading the remainder of the rest cream on most sensible of the crackers and easy the skin.
Step 5: Gently press the plastic wrap overhang from either side at the floor of the cake to hide it. Refrigerate for a minimum of 8 hours or in a single day.
Step 6: When in a position to serve, unwrap the plastic from the highest and moderately invert the cake onto a big plate or serving tray. Peel off the plastic wrap and most sensible with extra crumbled Gosomi crackers, toasted coconut, and sesame seeds. If desired, end with a sprinkle of flaky sea salt (not obligatory, however extremely advisable). Scoop into person bowls or minimize into thick slices with a pointy knife (wiping the knife between slices) and serve straight away.
Pleasure Cho is a contract author, recipe developer, and pastry chef primarily based in New York Town.
Dina Ávila is a photographer in Portland, Oregon.
Recipe examined through Deena Prichep
