This Retro Cake is a no-bake icebox cake featuring flavors of chocolate, raspberries, blueberries and cream.
Recipe from Cristina Krumsick’s No Bake Makery: More Than 80 Two-Bite Treats Made with Lovin’, Not an Oven (Grand Central Life and Style, 2013©. Photo by Jeremy Krumsick.
Author: Cristina Krumsick
- 30 chocolate wafer cookies (I like Nabisco)
- 3 tablespoons cold water
- 1 packet (1 tablespoon) unflavored gelatin (found in the baking section of your grocery store; I like Knox brand)
- ¾ cup frozen raspberries
- ¾ cup frozen blueberries
- ¾ cup granulated sugar
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract
- Line an 8-inch by 8-inch pan with aluminum foil and set aside.
- Line the bottom of the pan with cookies (about 20). You may need to break some up to get them to fit just right.
- Pour the cold water into a small bowl and sprinkle the gelatin over the water; let sit for 2 minutes.
- Combine the raspberries, blueberries and sugar in a medium heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture becomes warm to the touch.
- Stir in the gelatin mixture. Remove from the heat and let cool to room temperature, stirring occasionally.
- Set aside.
- Combine the heavy cream and vanilla in a large bowl and mix using an electric mixer until stiff peaks form, 3 to 4 minutes.
- Gently fold in the cooled raspberry mixture, taking care not to deflate the cream.
- Pour about half the mixture into the prepared pan and smooth it with a rubber spatula. Insert the remaining wafers into the mousse vertically (this will make your cross section look cool when you slice it later).
- Spread the remaining mousse over the wafers and smooth with the spatula.
- Cover with plastic wrap and freeze overnight.
- Transfer the cake to a cutting board. Peel away the plastic wrap and slice into 1-inch squares.
Just found your Retro Cake and it looks Fabulous
Love the colours