Ginger-Raspberry Icebox Cake with Caramel Cream
Ingredients: fresh raspberries, granulated sugar, crystallized ginger, cornstarch, water · 40 min cook time · 510kcal · ₩21,500
Ingredients
3cups fresh raspberries, 1cup granulated sugar, 50g crystallized ginger, 1tbsp cornstarch, 0.5cup water, 4cups heavy cream, 2packs ginger cookies
Instructions
1. To a pot, add fresh raspberries, a little bit of granulated sugar, and chopped crystallized ginger. Mash and cook over heat until the berries release their liquid and break down.
2. Make a slurry by mixing a small amount of hot jam with cornstarch in a bowl, then stir it back into the raspberry puree to thicken.
3. Make the caramel sauce by heating water and sugar in a pan without stirring until it turns a deep amber color, then whisk in heavy cream carefully.
4. Whip chilled heavy cream and fold in the completely cooled caramel sauce to make the caramel whipped cream.
5. Line an 8-inch square baking pan with parchment paper. Layer ginger cookies on the bottom, spread a layer of raspberry sauce, stand up fresh raspberries along the edges, and top with caramel whipped cream. Repeat the layers.
6. Cover and refrigerate the cake for a few hours until the cookies soften into cake and the layers set.
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