My uncle’s vocation may be complicated (law), but he’s not. At all. He’s a man of simple tastes.
He likes red wine (and will cheerfully try any bottle I give him regardless of price), makes delicious macaroni and tomatoes, when he mans the grill he flips epic burgers, and his favorite dessert (at least as far as I know) is icebox cake. So simple- a concoction of chocolate wafers and whipped cream that just takes a little bit of assembly and after 6+ hours in the fridge tastes a lot like a chocolate cake.
For something a little different, pick up a box of Anna’s ginger wafers and a pint of heavy whipping cream to create a sweet, rich finish to a hearty fall meal.
Uncle Mark’s Spicebox Cake
(serves 4 to 6)
1 pkg (5.25 oz) of Anna’s ginger thins
1/2 pint heavy whipping cream
3 Tbsp powdered sugar
a dash of vanilla
a pinch of freshly ground nutmeg
a sprinkle of ground cloves
a smattering of ground cinnamon, and more for decoration
a glass of milk or mug of tea (See Step #5)
- Beat the whipping cream with sugar, vanilla, and spices until stiff peaks form.
- Makes stacks of wafers, using a bloop! (rounded tsp?) of cream between each. Offset each by an inch or so. Put any broken wafers aside.
- After you have several stacks, line them up horizontally and cover with the remaining cream.
- Cover cake with saran wrap and refrigerate for at least 6 hours- longer if you like a cakier texture.
- While you wait, take broken wafers and milk (or tea) and plunk yourself down on the couch for a snack.
- Before serving, shake a bit more ground cinnamon on top.
Can be refrigerated another day and a half, or frozen if you don’t plan on snarfing the whole thing down yourself.
Note: Log o’ cake not your thing? Make a torte from the bottom up by placing 5 wafers on a plate, topping with a bit of cream, and repeating layer by layer until you’re out of wafers. Cover with cream and a sprinkle of cinnamon.