Wilton Pomegranate & White Chocolate Cream Icebox CakeBack to category
Wilton Pomegranate & White Chocolate Cream Icebox Cake
The name of this treat -- Pomegranate and White Chocolate Whipped Cream Icebox Cake -- is a mouthful. A sweet, delicious, tart, creamy mouthful. Admittedly this recipe takes a bit longer than some of the other ones we've featured. But the effort will be worth it when you are enjoying this dessert by the mouthful!
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- Time:few hours
1Preparation: Line 9" x 5" loaf pan with 12" x 14" piece of plastic wrap; leave some hanging over edges of pan.
Step A: In large skillet, combine four cups of the pomegranate juice, 2/3 cup granulated sugar and 2 teaspoons lemon juice. Bring to a gentle boil over medium heat.
Step B: Reduce heat to medium-low and continue simmering until liquid reduces to about 1-1/2 cups, about 45-50 minutes.
Step C: Transfer syrup to medium size bowl and cool completely, about 1 hour.
Step D: In large bowl, whip 2 cups heavy cream and 1/4 confectioners sugar on medium-high speed until cream holds soft peaks, about 2-3 minutes.
Step E: Continue whipping while slowly adding pomegranate syrup; continue whipping until cream holds stiff peaks, an additional 1-2 minutes.
Step A: Place 8 chocolate wafer cookies on the bottom of the prepared loaf pan; overlapping slightly. Spread a layer of about 1/4 of the whipped cream, and sprinkle with 2 tablespoons pomegranate seeds. (Tip: Before using the seeds, pat them dry with a paper towel.)
Step B: Continue layering cookies, whipped cream and seeds until 4 layers deep; finishing with cookie layer.
Step C: Cover with overhung plastic wrap from step 1 and refrigerate overnight. Note: project time does not include this cooling time.
Step A: Chill large mixing bowl and whisk attachment for electric mixer in refrigerator for 15 minutes.
Step B: Chop 3 oz. of white chocolate; then, in medium microwave safe bowl, combine 1/4 cup heavy whipping cream and white chocolate.
Step C: Microwave on high for 10 seconds; remove and stir. Continue heating and stirring in 10 second intervals until chocolate is melted; cool completely to room temperature.
Step D: In large bowl that you chilled earlier in this step, whip remaining 3/4 cup heavy whipping cream until beginning to thicken.
Step E: With mixer running, slowly drizzle in cooled chocolate mixture. Continue whipping until medium peaks form.
Step A: Remove cake from refrigerator. Remove plastic wrap from top and carefully flip out onto serving platter.
Step B: Remove wrap from sides of cake. Use a spoon to ice cake with whipped cream icing. Top with remaining 2 tablespoons pomegranate seeds.
Step C: Refrigerate at least 30 minutes or until icing is slightly firm before serving.
Makes 10-12 servings.