On the lookout for an uncomplicated, incredibly hot-summer season-night time dessert that retains your oven turned off? It just can’t get any less complicated thanstar Brown Sugar Peach Icebox Cake.
It’s a correct-it and fridge-it sweet handle that cools a crowd off with lots of smiles.
Drummond’s easy icebox cake options just five ingredients
In addition to “a pinch” of kosher salt and new basil for garnishing, theuncomplicated cake recipe calls for a literal handful of products: frozen pound cake, canned sliced peaches, peach preserves, brown sugar, and weighty cream.
In her ebook The Pioneer Lady Cooks — Super Straightforward, Drummond writes the praises of the recipe’s comfort: “The headline is that it works by using a frozen pound cake as its foundation — this sort of a time-saver — and because of the whipped product-fruity goodness, it is tough to explain to the cake wasn’t designed from scratch.
“You can toss it together suitable before serving, or — if you have the time — you can pop it in the fridge and let it acquire that incredibly soft icebox cake vibe.”
Ree Drummond’s cake works by using a clever dessert dish
Putting with each other this cake recipe could not be easier in simple fact, theresourcefully works by using the frozen pound cake’s pan as your dessert dish.
The pound cake is taken out of the pan and sliced into a few “horizontal slices,” per. In the meantime, the container is lined with plastic wrap so the wrap is hanging about the sides. Drummond designs it this way to be certain quick removing of the finished cake later on on when it is all carried out.
The peaches, preserves, salt, and half of the brown sugar are merged in a bowl, then set to the aspect. Then, in a different bowl, Drummond claims to blend the product, relaxation of the brown sugar, and peach juice from the can in a bowl, whipping the combination “until firm peaks sort.”
Her trick to gorgeous cake layering
Now it’s time to layer: a slice of the pound cake is placed on the pan bottom, adopted by a 3rd of the whipped product, and then the peach protect mixture. Do that very same layering process 2 times far more, but be guaranteed to reserve some of the peaches for serving.
Cover the icebox cake with the overhanging plastic wrap and refrigerate for about three to four several hours.
Drummond’sdisclosed that layering is all about portioning the substances in every single layer, as observed for her strawberry icebox cake: “The best way to make levels even is to use the very same amount of every component in each and every layer. For this dessert, we used about 12 graham cracker squares, 1 1/2 cups cream, 1 1/2 cups berries, and 1/4 cup almonds for each and every layer. There must be a very little extra of every thing left above for garnishing or later on snacking.”
Test the culinary personality’s simple cake and give your oven a split!