James Martin’s Ice Box Cake

Ice Box cake James Martin

Speedy to make, this Ice Box cake from James Martin is ideal for a simple yet sumptuous slice – especially on a warm afternoon.

400g raspberries, (optional)
2 litres double cream
70 chocolate biscuits

1 Crush the raspberries, if using, through a sieve to make a smooth purée.
2 Whip the cream to loose, soft peaks and fold through the raspberry purée to create a marbled effect.
3 Place 7 biscuits in a circle formation on a cake stand, cover in a layer of the raspberry cream, making sure the biscuits are still visible at the sides. Top with another layer of biscuits.
4 Repeat the process until you have used up all the biscuits, and finish with a layer of cream. Serve immediately, or chill in the fridge for a few hours and serve very cold.

Recipe courtesy of James Martin for Cooked.com. See here for more.

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