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Wine Cream Ice Box Cake

  • 3 tablespoons gelatine
  • 2 cups white wine
  • 1 1/2 cups sugar
  • 4 egg yolks
  • Pinch of salt
  • 1/2 lemon, juice only
  • 2 cups heavy cream, beaten stiff
  • Sponge cake
  • Raspberry jam
  • Lady Fingers
  • Macaroons
  • Rum Syrup
Soften gelatine with 1/3 cup cold water. Bring wine and 3/4 up sugar to boiling point, then add egg yolks which have been beaten with remaining sugar. Stir constantly until thickened. Remove from heat. Add softened gelatine, salt and lemon juice. Cool, and when the mixture begins to set, whip with egg beater and fold in whipped cream.
Line bottom of spring form with a thin layer of sponge cake; spread top of sponge with thin layer of raspberry jam; line sides with lady fingers. Fill pan with 1/3 of above mixture, then layer of macaroons which have been soaked in rum syrup. Add another third of the cream mixture, then a layer of lady fingers. Cover with the remaining cream mixture. Chill and when cream is set, unmold and decorate top with whipped cream.
Submitted by Cassyjean - Torrington, CT May 31, 2009 15 min 30 min 45 min
Recipe Rascal