Today I’m sharing Peach and Banana Icebox Cake.
Sometimes, I just can’t be bothered with baking a cake. Is it cooked through without drying out? Will it fall flat? Is it level enough? I have to measure my oven temperature? What about oven hot spots?
The Peach and Banana Icebox Cake looks and tastes like an elaborate cake without all of the fuss of using your oven. Marie cookies (or any other easily-soaked, plain cookies) are dipped in a rich dark chocolate sauce and layered with cinnamon and maple-roasted sweet peaches, bananas, and a luscious white chocolate mousse. It’s creamy, decadent, and full of mouth-watering flavors.
The peaches can be swapped out for any other in-season fruit. Have some apples and pears in the fall? Feel free! Maybe some figs would work beautifully. How about persimmons, figs, plums, or apricots? Those will work too! My only suggestion is either roasting the fruit or making a compote to bring out the natural sweetness. Canned fruit also works great, since it’s soaked in syrup. In fact, my mom makes this cake with canned fruit cocktail, and it’s always a huge hit.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments to let everyone know how it works out. I also love to see your creations! Tag @omayah.atassi or #omayahcooks on Instagram.
Peach and Banana Icebox Cake with White Chocolate Mousse
This creamy and luscious no-bake cake is so cool and refreshing, you’ll want it to end every meal. Swap out the fruit for anything else canned or seasonal, and prepare it days ahead of time.
Serves: About 10
Prep time: 30 minutes
Cook time: 25 minutes
Ingredients:
Roasted Peaches:
4 peaches, sliced
2 Tbsp olive oil
2-3 Tbsp maple syrup
Dusting of cinnamon
White Chocolate Mousse:
2 Tbsp water
2 tsp unflavored gelatin powder
3 c heavy whipping cream
14 oz. or 400 g white chocolate, chopped
Cake:
3 c whole milk
16 oz. or 450 g dark chocolate
About 60 Marie cookies, or any other plain, easily soaked cookie, like Petit Beurre
3 bananas
1 bar of white chocolate for shavings (optional)
Instructions:
Preheat the oven to 425°F/218°C. On a parchment-lined large baking sheet, toss the sliced peaches, olive oil, maple syrup, and cinnamon. Bake in the oven for 20 minutes. or until soft. Chop coarsely.
In a medium sized pot, dissolve the gelatin powder and water and allow to bloom for about 2-3 minutes. Add 1.5 c whipping cream and stir constantly over medium heat until dissolved. Add the white chocolate and continue stirring until smooth. Remove from heat and set in the fridge until thickened, about 1 hour.
In a stand mixer, whip the remaining 1.5 c whipping cream until stiff peaks form. Add the white chocolate mixture and whip until smooth. The white chocolate mousse can be used immediately or prepared 1 day ahead. If making ahead, fold with a spatula before using.
To make the chocolate sauce, melt the dark chocolate and milk together over medium heat.
Start cake assembly by lining a 9-inch springform pan with parchment paper. Work with gloves, because the chocolate sauce needs to be quite hot. Dip the cookies in the chocolate sauce and form a 2-layer base in the pan with about 20 cookies. Place in the freezer for about 4 minutes to cool (otherwise the white chocolate mousse will be a runny mess).
Spread 1.5 c white chocolate mousse on top of the cookie/chocolate layer and spread evenly. Top with half of the bananas and half of the peaches and press into the mousse. Repeat with 20 more cookies dipped in chocolate and place in the freezer to cool.
Add another 1.5 c of white chocolate mousse and spread evenly. Press the remaining bananas and peaches into the mousse and top with the final layer of chocolate-dipped cookies. You may need to reheat the chocolate sauce at this point. Refrigerate overnight to fully meld together. Reserve the remaining white chocolate mousse for the next day.
The next day, remove the cake from the pan by sliding a knife along the edge and removing the spring. Gently slide a spatula underneath the cake and flip upside down in your hand to remove the parchment then place on a surface. If any of the mousse/chocolate stuck on the springform, scrape it and add it back to the sides of the cake (or give it a little taste, nobody will know).
Stir the white chocolate mousse with a spatula before using. Spread evenly along the top and sides of the cake. It’s okay of some chocolate peaks through.
Cover with a cake dome and keep in the fridge until ready to eat. You can serve it within a few hours, but it gets better with time. Make up to 3-4 days ahead of time.
To make the chocolate curls, microwave the block of chocolate for about 10-20 seconds until soft but not melted. Hold the block with a piece of parchment in your hand so your body heat doesn’t melt it. Shave with a vegetable peeler onto another piece of parchment. Reheat the chocolate in 5-second increments as necessary. Freezer the chocolate curls to set and use to decorate your cake!