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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Deconstructing the classic icebox cake, chef Adam Randall loosely layers chilled slices of yellow cake with tart lemon cream and then finishes the dish with a cloud of whipped cream and curls of candied lemon peel. This perfect summer dessert is so tasty that no one will ever guess its shortcuts: store-bought cake and sweetened condensed milk. Ingredients:
4 lemons |
1 cup water plus additional for blanching |
1 1/2 cups granulated sugar, divided |
1 (14-ounce) can sweetened condensed milk |
3/4 cup chilled heavy cream |
1 tablespoon confectioners sugar |
1/2 teaspoon pure vanilla extract |
1 (8- by 4-inch) store-bought all-butter pound cake (3/4 to 1 pound), chilled |
Directions:
1. Make candied peel: Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips. Reserve lemons for juicing.
2. Fill a 2-quart heavy saucepan halfway with water, then add julienned peel. Bring to a boil and simmer 15 minutes. Drain peel in a sieve and rinse.
3. Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved. Add peel and gently simmer until translucent, about 15 minutes.
4. Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan. Spread out on a sheet of wax paper and cool to room temperature.
5. Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate. Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly. Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup. Whisk together zest, juice, and condensed milk. Chill until cold, at least 30 minutes.
6. Whip cream: Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks. assemble cake: Halve cake crosswise, then trim crust from all sides. Cut each block horizontally into 4 (1/2-inch-thick) squares. Halve each square diagonally into 2 triangles.
7. For each serving, layer 2 triangles with lemon filling, offsetting corners. Top cake with whipped cream and candied lemon peel.
8. Cooks' notes: •Candied lemon peel can be made 2 days ahead and kept in an airtight container at room temperature. •Lemon filling can be made 1 day ahead and chilled.
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