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Recipes // Desserts // Retro Cake

Retro Cake

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Ingredients:
  • 30 chocolate wafer cookies (I like Nabisco)
  • 3 tablespoons cold water
  • 1 packet (1 tablespoon) unflavored gelatin (found in the baking section of your grocery store; I like Knox brand)
  • ¾ cup frozen raspberries
  • ¾ cup frozen blueberries
  • ¾ cup granulated sugar
  • 2 cups cold heavy cream
  • 1 teaspoon vanilla extract
Directions:
  1. Line an 8 by 8-inch pan with aluminum foil and set aside.
  2. Line the bottom of the pan with cookies (about 20). You may need to break some up to get them to fit just right.
  3. Pour the cold water into a small bowl and sprinkle the gelatin over the water; let sit for 2 minutes.
  4. Combine the raspberries, blueberries, and sugar in a medium heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture becomes warm to the touch.
  5. Stir in the gelatin mixture. Remove from the heat and let cool to room temperature, stirring occasionally.
  6. Set aside.
  7. Combine the heavy cream and vanilla in a large bowl and mix using an electric mixer until stiff peaks form, 3 to 4 minutes. 
  8. Gently fold in the cooled raspberry mixture, taking care not to deflate the cream.
  9. Pour about half the mixture into the prepared pan and smooth it with a rubber spatula. Insert the remaining wafers into the mousse vertically (this will make your cross section look cool when you slice it later).
  10. Spread the remaining mousse over the wafers and smooth with the spatula.
  11. Cover with plastic wrap and freeze overnight.
  12. Transfer the cake to a cutting board. Peel away the plastic wrap and slice into 1-inch squares.
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