Old-Fashioned Creamy Orange Icebox Cake
2016-06-17 19:23:13
Makes 8 servings
Ingredients
- 48 Vanilla-Bean Shortbread Cookies (recipe follows)
- Orange Buttercream (recipe follows)
- Garnish: fresh raspberries, fresh blueberries, fresh blackberries, fresh mint, confectioners’ sugar
Vanilla-Bean Shortbread Cookies
- 2 cups unsalted butter
- 3 cups confectioners’ sugar
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- 2 tablespoons vanilla extract
- 5 cups all-purpose flour
- 1½ teaspoons salt
- 3 to 4 tablespoons heavy whipping cream
Orange Buttercream
- 9 egg whites
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 ⁄8 teaspoon salt
- 4 cups unsalted butter, softened
- 2 teaspoons orange zest
- 1 cup confectioners’ sugar
Instructions
- On a pedestal cake stand, spoon approximately 1 tablespoon Orange Buttercream into middle. Spread lightly to cover base of dish.
- Assemble 5 to 6 cookies in a flower pattern, placing one in the middle and surrounding with 4 or 5 cookies to fi t dish.
- Spread approximately ½ cup frosting over cookies. Repeat layers 6 times, or until desired height is reached.
- Spread approximately 1 cup frosting across top of dessert. Garnish with raspberries, blueberries, blackberries, and mint, and dust with confectioners’ sugar, if desired. Store, covered, in refrigerator for up to 3 days. Reserve any remaining cookies or frosting for another use, if desired.
Vanilla-Bean Shortbread Cookies
- In a large bowl, beat butter with a mixer at medium-high speed until creamy, about 3 minutes. Add confectioners’ sugar, reserved vanilla-bean seeds, and vanilla extract, and continue beating at medium-high speed until smooth.
- In a separate large bowl, whisk together flour and salt. Reduce mixer speed to low. Add flour mixture in 3 batches to butter mixture, beating until combined. Add cream, and beat until smooth. Remove dough from bowl. In batches, roll dough between pieces of lightly floured parchment to a ¼-inch thickness. Refrigerate for at least 2 hours or up to overnight.
- Preheat oven to 350˚. Line several baking sheets with parchment.
- Using a 2-inch fluted round cookie cutter, cut as many cookies as possible. Repeat process with remaining dough, rerolling until all dough is used. Place cookies on prepared baking sheets.
- Bake until edges of cookies are slightly browned, 10 to 12 minutes. Let cool on pan for 5 minutes, and transfer to a wire rack to let cool completely.
Orange Buttercream
- In the bowl of a stand mixer set over a pan of simmering water, whisk together egg whites, sugar, vanilla extract, and salt. Cook, whisking constantly, until mixture registers 140° on a candy thermometer.
- Transfer bowl to stand mixer fitted with a whisk attachment, and beat mixture at high speed until tripled in volume and shiny, stiff peaks form, about 10 minutes.
- Reduce mixer speed to medium-low. Add butter, a few tablespoons at a time, until all is combined. Add orange zest and confectioners’ sugar, and beat to combine. Use immediately, or store, covered, in refrigerator for up to 1 week. If refrigerated, allow mixture to come to room temperature, and beat at medium speed for 2 minutes before using.
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