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Pumpkin Spice Icebox Cake
To celebrate the five year anniversary of our longest tenured employee - Trace - we made a fall inspired treat that requires no baking. Trace loves pumpkin and pumpkin spice, and we love having this Merchandising Maven on our team!
Pumpkin Spice Icebox Cake
Zest Billings, LLC
15 hours
To celebrate the five year anniversary of our longest tenured employee - Trace - we made a fall inspired treat that requires no baking. Trace loves pumpkin and pumpkin spice, and we love having this Merchandising Maven on our team!
Ingredients
2 ½ cups heavy whipping cream
½ cup powdered sugar
1 tablespoon Burlap & Barrel Toasted Pepita Pumpkin Spice
2 teaspoons Burlap & Barrel Vanilla Extract
1 (15-ounce) can pumpkin puree
2 (8.8-ounce) packages Biscoff cookies
Directions
Line your loaf pan with two crossed pieces of plastic wrap that hang generously over the sides.
Add the cream, powdered sugar, pumpkin spice and vanilla extract to a large metal bowl or the bowl of your stand mixer. Whip to soft peaks. Add the pumpkin puree and continue whipping until stiff peaks have formed. You should be able to turn the bowl upside down without pumpkin whipped cream falling out.
Assemble the cake: start with an approximately 1 cup scoop of whipped cream mixture spread evenly on the bottom of your loaf pan. Add Biscoff cookies in a single layer, pressing them gently into the whipped cream. Repeat this process four or or five times, finishing with whipped cream. You should have about 1 cup whipped cream remaining at this stage. Transfer to an airtight container and store in the fridge until serving.
Wrap the plastic wrap tightly around the top of the cake and refrigerate overnight or up to 2 days.
A half hour before serving, place the pan in the freezer. This will make slicing easier. Do not freeze for longer than half an hour.
To serve, remove the loaf pan from the freezer. Unwrap the top and place an inverted serving platter over the top of the pan. Invert the loaf pan and serving platter together so that the cake now sits on the platter. Remove the plastic wrap. Top with remaining whipped cream, and crumbled Biscoff cookies.
For the tidiest slices, cut with a hot, clean knife. You can run the knife under hot water in between cuts then quickly dry before making another slice.
