Posted by: Sue Freeman 08-11-99 8:42 AM
Coffee Hazelnut Cream Ice Box Cake
1 3/4 cups heavy cream
1 Tbs. instant espresso powder
1 Tbs. sugar
44 Nabisco Chocolate Wafers
1/4 cup finely chopped, toasted hazelnuts for garnish
1/4 cup crushed chocolate wafer cookie crumbs
Lightly grease a 6 cup loaf pan.
Line pan with two pieces of overlapping plastic wrap, allowing excess to hang over edges of pan.
In a bowl; combine cream, espresso, and sugar.
Whisk until cream holds firm peaks.
Spoon about two thirds of whipped cream into pan.
Tap pan firmly to counter to even out cream and eliminate air bubbles.
Starting at short side of pan, (long side will be facing you) arrange ll cookies in cream standing them on their edge in a row one behind other.
Place 11 more cookies beside those, slightly interlocking between other row.
Continue until you use all cookies and reach other short end of pan.
You should have 4 rows of 11 cookies.
Gently squeeze cookies together as you go, being careful not to break them.
Press down on cookies gently to make sure any gaps between cookies are filled with cream.
Smooth rest of cream over top covering it completely.
Tap pan on counter several times to eliminate more air bubbles.
Cover cake with wrap that is overlapping pan. and refrigerate for 24 hours, preferrably 2 days.
When ready to serve, peel plastic wrap from top and gently tug on plastic to loosen cake from sides of pan.
Set a cutting board on top of pan and invert cake onto board.
Lift pan off and gently peel away plastic.
Mix hazelnuts with cookie crumbs and sprinkle over top of cake.
Slice carefully with warm knife.