Ambrosia Icebox Cake Recipes

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

Steps:

• Whip together the heavy cream and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the pudding with a rubber spatula until well combined.
• Cut 6 squares of plastic wrap large enough to completely line each cup of a 6-cup jumbo muffin pan with a slight overhang at the top.
• Spread 1 heaping tablespoon of the pudding mixture in the bottom of each lined muffin cup. Break up 2 cookies and fit them into an even layer over the pudding. Repeat twice with the pudding and cookies until all of the muffin cups are full, ending with a cookie layer on the tops. Cover each cup with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12. Reserve the remaining 6 cookies for garnish.
• When ready to serve, unwrap each cake and invert the muffin pan onto a large platter or cutting board all at once. Remove the plastic wrap. Transfer the individual cakes to serving plates. Crush the reserved cookies and sprinkle some on top of each cake, then drizzle with the chocolate syrup.

Steps:

• Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.
• In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.
• In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.
• In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.
• Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)
• Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.
• Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.
• Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.
• Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.
• Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.
• Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)

Steps:

• Toast the coconut: Preheat oven 375°F Spread coconut in a thin layer in baking sheet. Bake for about 10 to 15 minutes until coconut is lightly toasted. Halfway through, remove sheet from oven and toss coconut to mix using a spatula. This is to ensure even toasting. Watch very carefully as coconut can toast quickly towards the end. Set aside to cool.
• Make the pineapple curd: Bring 1 cup pineapple juice to a simmer in a medium saucepan over medium heat. Whisk the eggs, egg yolks and sugar together in a medium bowl. Sprinkle in the cornstarch and mix well. Very slowly, a few tablespoons at a time, pour hot juice into egg mixture whisking constantly. Do not go too fast or the eggs will scramble. Return mixture to pan over medium heat and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove from heat, stir in butter, lemon juice, salt and the remaining ½ cup pineapple juice. Place mixture into a small bowl set over ice to cool, stirring often, or place a piece of plastic wrap directly onto surface of curd and refrigerate to cool to room temperature.
• Make the orange cream: While pineapple curd is cooling, open the cans of mandarin oranges and reserve 6 tablespoons of the juice or syrup. Chop the segments from one full can plus half of the other can, or use your hands to break them into thirds. Set aside. Reserve remaining orange segments for another use.
• If using fresh oranges, finely grate the zest from 1 orange and reserve. Juice the rest of the oranges and set the juice aside.
• Whip cream, 1 teaspoon of orange extract, vanilla extract and confectioners' sugar together until stiff peaks form. Fold chopped mandarin oranges into cream.
• In a small bowl, combine orange juice, orange zest, reserved liquid from mandarin oranges, ½ teaspoon orange extract and sherry.
• Close up a 9 inch springform pan which should be at least 2 inches high (preferably 3 inches, or you can use a 10 inch springform). Arrange ladyfingers around the bottom of the pan so that there is a full even layer. Break the ladyfingers if necessary to plug any holes. Using a pastry brush, lightly brush ladyfingers with the sherry mixture. Place a little less than 1/3 of the pineapple mixture in the pan and use an offset spatula to make an even layer. Place a little less than 1/3 of the orange cream in the pan and use an offset spatula to make an even layer. Sprinkle about 1/3 of the toasted coconut on top of the orange cream layer. Arrange another layer of ladyfingers and brush lightly with sherry mixture. Continue layering in order given, ending with toasted coconut. Depending on the height of your springform you might have some extra curd and cream. Cover springform with plastic wrap, then with aluminum foil and refrigerate at least 8 hours, preferably overnight.
• To serve, carefully run a thin knife around the edge of the springform and release the ring. Cut into slices.

Steps:

• 1. Bring pineapple juice to a simmer in a small saucepan over medium heat. Whisk eggs, yolks, sugar and cornstarch in a small bowl. Slowly pour hot juice into egg mixture, while whisking constantly. Return mixture to pan and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove from heat, stir in butter, lemon juice, and salt. Strain mixture into a small bowl set over ice. Place a piece of plastic wrap directly onto surface of curd and set aside to cool. 2. Finely grate zest from 1 orange and reserve. Trim and discard peel from remaining orange and cut out segments. Chop and toss with zest. Whip cream and confectioners' sugar together until soft peaks form and fold into chopped orange.
• 3. Juice zested orange into a bowl and stir in sherry. Lightly brush ladyfingers with this liquid and press into bottom and along sides of 6 ramekins. Evenly divide pineapple curd among ramekins. Top each with orange-whipped cream and toasted coconut. Refrigerate until set, at least 2 hours or overnight. Release cakes from ramekins to serve.

Steps:

• CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
• Beat on medium speed for 2 minutes.
• Pour into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees for 40 minutes.
• TOPPING: Combine pineapple and pudding mix.
• Let stand for 5 minutes.
• Add Cool Whip.
• Mix well by hand.
• Frost cake when cool.
• Refrigerate.