Ricotta Icebox Cake
From Treasured Italian Recipes (1989).
No ratings yet
A historical recipe
Treasured Italian Recipes (1989).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 2 loaves chocolate
- 1 large chocolate
- 1 vanilla
- 1 chocolate
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 2 1/4 Ib.
- Ricotta cheese 2 loaves chocolate marble 1 large chocolate almond bar, pound cake or 1 vanilla cut up in small pieces or and 1 chocolate loaf, slivered size sliced 1/4-inch lengthwise 5 large maraschino cherries, 1 (8 oz) carton Cool Whip or chopped whipped topping 5 Tbsp.
- confectioners sugar Using a hand mixer, mix cheese and sugar together until fairly smooth.
- Add cherries and chocolate bits and stir.
- Line a 12 x 9-inch Pyrex cake pan with a layer of the sliced cake.
- Press down.
- Spread with some of the cheese mixture.
- Continue in this fashion until all ingredients are used up.
- Refrigerate a few hours or overnight.
- Just before serving, invert cake on the serving platter.
- Spread with the whip topping.
- Decorate with additional maraschino cherries.
- This cake is very rich and should be cut in small pieces so that you can have another piece: Serves 12 to 15.
- Helpful Hints: This cake has been in our family for over 35 years and can’t remember what part of Italy created it or who gave it to me!
Plating
Cookware for this recipe
-
Cake tin
-
Whisk
-
Electric mixer
-
Chef's knife
-
Cutting board
-
Wooden spoon