No-Bake Lime and Speculoos Cake

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Total Time
15 minutes, plus 12 hours’ chilling
Prep Time
5 minutes
Cook Time
10 minutes, plus 12 hours’ chilling
From NY Times: The caramel-y, gently spiced flavor and crisp texture of Biscoff speculoos cookies make them a great choice for icebox cakes. As the cookies chill in the refrigerator between layers of lime cream, they meld and soften, resulting in a sliceable dessert reminiscent of a frosted cake. The whipped cream layer includes cream cheese and sweetened condensed milk to sweeten and stabilize the cream, while lime zest and juice add a bright, citrusy contrast. https://cooking.nytimes.com/recipes/1027147-no-bake-lime-and-speculoos-cake
 

Ingredients

Yield:10 servings
  • 1 cup heavy cream
  • 1 (14-ounce) can sweetened condensed milk 
  • 1 (8-ounce) block cream cheese, softened to room temperature
  • 1 teaspoon kosher salt (such as Diamond Crystal)
  • 2 tablespoons freshly grated lime zest and ⅓ cup lime juice (from 3 limes), plus more lime zest for garnish
  • 8 to 10 ounces Biscoff or gingersnap cookies, plus more for garnish
 
Step 1

Rinse a standard 8½-by-4½-inch loaf pan and shake off the excess water. Use a few sheets of plastic wrap to fully line the pan, making sure it lays as flat as possible and comes all the way up the sides with overhang. (The residual moisture from rinsing will encourage the plastic wrap to adhere.)

Step 2

Add heavy cream to a large bowl. Using an electric mixer, beat just until stiff peaks form. Add condensed milk, cream cheese and 1 teaspoon salt and whip until the cream cheese has been evenly incorporated. Add lime zest and juice and briefly beat to combine.

Step 3

Transfer about 1 cup of the lime cream to the prepared pan and use a small spatula to spread it across the bottom and up the sides of the pan. Arrange an even layer of biscuits over the cream, breaking the cookies as needed to form an even layer. Top biscuits with about 1 cup of the lime cream, spread it into an even layer, and top with another layer of biscuits. Continue layering in the same manner, finishing with the cream. There should be 5 cream layers and 4 cookie layers total.

Step 4

Cover the top with plastic wrap and refrigerate until completely chilled and set, at least 12 hours and up to 24 hours.

Step 5

To serve, remove the top layer of plastic, cover the loaf pan with a platter, and flip over. The icebox cake should easily release. If it doesn’t, hold down the excess plastic wrap from the sides with one hand while lifting the loaf pan with the other to help break the seal. Peel off the plastic wrap and cut into ¾-inch-thick slices. Serve immediately.

 
 

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