Biscoff Iced box Cake

Biscoff Iced Box Cake

By Lily’s Cooking & Home Published: September 26, 2019

• Prep: 30 min mins

The perfect dessert for those who don’t like baking as much. This cake doesn’t require any baking, perfect dessert to serve at Thanksgiving dinner.

Ingredients

• 4 Pack Family size Biscoff cookies that come in a pack of four or more
• 1 Cup Dried apricots
• 1 Cup Toasted walnuts
• 1/2 Cup Dark chocolate chips
• 1/2 Cup Heavy cream For cake
• 1 Cup Heavy cream For cream
• 1/2 Package Cream cheese Softened
• 1/2 Cup Sour cream
• 1 Cup Powder sugar
• 1 Packet Clear gelatin powder +2 table spoons cold water

Instructions

1. In a bowl, place dried apricots and pour hot boiling water over them to soften while you prep other ingredients. I used Moroccan apricots that I purchased at Fred Meyers in the natural aisle. Also take out cream cheese from your refrigerator to soften while you prep everything
   
2. Toast walnuts. It is so important to always toast your nuts no matter what you use them for, it brings out so much flavor. I toast walnuts in the oven at 400 degrees for 5-7 min. Basically as soon as you start smelling them you want to remove them from the oven.
   
3. The easiest way to make this is to use a food processor, but you can always use the old trick of gallon size plastic bag and beat it with a rolling pin to crumble cookies and nuts. In a food processor combine cookies, walnuts and apricots. ( make sure to drain any water from apricots and paper towel dry them ) pulse till everything is broken down into smallest pieces and crumbs.
   
4. In a separate bowl combine chocolate chips with heavy cream microwave for 40 seconds mix till all the chocolate is dissolved. If you do not use a microwave you can also do this in a small sauce pot on the stove. When the chocolate is dissolved set half of it aside. Use the other half to pour over the cookie , nut and apricot mixture.
   
5. Now it’s time to make the cream! In a cup combine gelatin and cold water, mix well and set aside. Beat half of packet of cream cheese which is 4 oz. with one cup of heavy cream and one cup of powder sugar. Beat till stiff peaks. Add sour cream and beat just until combined. The cup of gelatin microwave for 15 seconds and stir into the cream. Place in the refrigerator while you prep for assembling your cake.
   
6. Take a cake stand or a plate that you will be using to serve this cake. Place a spring form pan but without the bottom piece on top of the cake stand. I used a 9 inch round spring form pan
   
7. You will be making four cookie layers. You can divide the mixture in fourth or eyeball it to have the approximate amount for each layer. Place crumbs at the bottom of the plate and press it down making sure it’s fully covered and sealed tight. Over cookie layer spread cream I used 3-4 big scoops. Than sprinkle cookie crumbs all over and lightly press it down to seal tightly, make sure to get all edges there shouldn’t be any cream visible. Than keep repeating the cookie layer and cream ( always pressing it down lightly to seal) finish off with cookie crumbles . I drizzled the top with left over chocolate ganache. I also some more heavy cream with powder sugar to use a topping all around the cake and place broken cookie all around the cake but that is optional you can decorate the cake how ever you would like. Refrigerate the cake for 2-3 hours before serving. When it have been refrigerated take a knife and run it through all around the cake to loosen the edges. Than open the spring form pan and slide it up to remove. Enjoy !!
   

• Cuisine: American
• Course: Dessert
• Skill Level: Moderate