"Ginger thins with layers of maple cinnamon whipped cream — need I say more? I like my cakes — among other things — easy, so my Nice Box Cake doesn't even need baking. Just assemble the night before and by the next day, the whip will have penetrated your cookies and turned them into soft cake. Ohhhhhhhhh yes, just one last thing before I let you go forth to make the most deliciously simply dessert: I've made sure that you'll have a little extra whip for licking off spoons, fingers, or whatever your pleasure."—LiLi Lemon
|Maple cinnamon whip oozes between layers of crisp ginger thins © Apron & Heels|
Please-ipe No. 13:
Nice Box Cake
By LiLi Lemon, adapted from Smitten Kitchen
3 1/2 cups heavy cream
3 tbls sugar
6 tbls maple syrup
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
3 (5-ounce) packages of ginger thins (Anna's Swedish thins have scalloped edges, which make for one pretty cake!)
ground cinnamon for sprinkling
1. Just beat it: in a large bowl, using a hand mixer, beat the heavy cream until soft peaks form. Gently add the sugar, maple syrup, vanilla, and ground cinnamon. Get your hands back on the mixer and beat again until a little bit thicker and slightly stiff. Give it a taste to make sure there's enough cinnamon for your liking. Don't worry if the flavor is subtle at this point: once it's layered between the ginger thins it'll surely be sweet.
2. On a flat-on-your-back serving plate (or you can use the bottom of a spring form pan), use a spatula to spread thin layer of maple cinnamon whipped cream on the plate just to anchor the cookies.
3. Put one ginger thin in the center, and then surround it with 5 or 6 more cookies. Don't worry about the spaces: we'll stagger the cookies in each layer to fill up your holes.
4. Spread a dollop or about a 1/2 cup of whipped cream over the first layer of ginger thins, stopping just short of the edges. Leave the pretty scalloped edges exposed for a little tease. The cookies will still soften, don't worry. Put another ginger thin in the center, and surround it with 5 or 6 more cookies, staggering them above the layer below.
5. Repeat until you've lost your cookies or just run out of them (about 10 to 12 layers). Cover with plastic and pop it in the fridge overnight. The leftover cream is yours for the rest of the night.
6. Oooooooh, was it good for you? The next day, dust the top with ground cinnamon before serving.
|Leave the edges exposed for a little tease, and because the scalloped edges are pretty © Apron & Heels|
|Sprinkle some cinnamon on top before you serve it up. © Apron & Heels|
You'll need something twice as nice to get him to stop eating this box cake. It's THAT good. Go with a half apron and hot heels. I think you can guess what to do with the extra whip. If not, watch this Varsity Blues flashback...
|Sweetheart half apron courtesy of Jessie Steele|
|Jimmy Choo sandals courtesy of Saks|