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Chocolate Ice Box Cake 巧克力冰盒蛋糕
This recipe which my mother always used is different
from any other that I have seen.
I have no idea where she found it, and although
she didn’t make it very often, we always looked
forward to her making this dessert.
It is different in that it is lighter than most
because it is made with gelatin, beaten egg whites,
and only has whipped cream as a topping.
It uses ladyfinger cookies, (more commonly used
in tiramisu), to line the pan, whereas other recipes
call for other types of cookies in layers.
Ice box cakes came into fashion along with
the arrival of home refrigerators and packaged
cookies in the 1920’s and 1930’s.
1 T. gelatin
¼ cup cold water
¼ cup boiling water
1/3 cup sugar
1 tsp. vanilla
1½ squares chocolate
lady fingers (about 1 dozen)
Soak gelatin in cold water about 5 minutes
then dissolve in boiling water.
Add melted chocolate.
Beat egg whites until stiff,
adding sugar while beating.
Then add well-beaten yolks to the whites.
Fold in dissolved gelatin,
which has been well beaten.
Pour into a loaf pan lined with ladyfingers.
Chill and serve with whipped cream.
Makes 6 portions.
(Note: This recipe is not as rich as most
because the whipped cream is only a topping.
Doubled it is an inexpensive dessert.)
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