Aunt Seppie's Ice Box Cake |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My great aunt Septimia West Buren was a wonderful cook especially of rich desserts of which this is a representative example. Ingredients:
3/4 lb powdered sugar |
1/4 lb butter |
4 eggs, separated |
1/4 lb candied cherry |
1 -1 1/2 cup canned crushed pineapple |
3 dozen ladyfingers |
1 pint whipping cream |
1 1/2 teaspoons vanilla extract |
Directions:
1. Cream together the butter and the powdered sugar until light. Add the egg yolks one at a time beating well after each addition. Beat in the vanilla extract. Stiffly beat the egg whites then fold them carefully into the yolk mixture. Line the bottom of a pan with ladyfingers and cover with half of the sugar mixture. Cover this with some of the pineapple and the cherries. Whip 1 cup of the cream and spread half of this over the fruit in the pan. Make another layer of ladyfingers, cover with the sugar mixture, add the rest of the fruit, and cover this with the remaining whipped cream. Add another layer of ladyfingers and end with a layer of the sugar mixture on top. Let this stand in the refrigerator overnight, then whip the rest of the cream and cover the entire cake with this. Decorate it with some of the candied cherries.
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