Yellow cake with chocolate frosting. Classic. If you ask most people what their favorite cake is, they will answer, “Yellow cake with chocolate frosting.” It’s the cake of our fondest nostalgic imaginings, bringing to mind the best birthdays of childhood.
It’s springtime! Which means rhubarb! Which means #YARROSF (Yet another rhubarb recipe on The Domestic Front). Do you think I can get that trending? If you’ve been reading my blog for the past five years, you know I am a rhubarb apologist. It’s not too tart, it’s not
If you’re not familiar with the concept, icebox cake is a no-bake cake which involves pairing something crisp (like chocolate wafers, or ritz crackers, or in this case, graham crackers) with something creamy, like pudding or condensed milk, or whipped cream. For this particular icebox cake, I mixed whipped cream with some tart lemon curd and some creamy ricotta for flavor. Layered the whole thing with fresh blueberries. The crisp element absorbs the moisture from the creamy one, and gets soft, like the layer of a cake. A wonderfully thin layer of a cake, which, in the case of the graham crackers here, retains a bit of texture. Like a dacquoise. But also like a trifle. And mostly like an icebox cake. The magical transformation happens in the refrigerator, hence the name icebox cake. It’s a great dessert for summer, because there’s no need to turn your oven on in hot weather.
I'm Kate, and between my day job and my home job, life is pretty full. Look around to find some of the recipes, projects, stories and tips that keep me sane on the domestic front. Read more about me here and feel free to email me with any questions or feedback!