Almond Berry Icebox Cake
Yield 8 servings
- 3 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/4 teaspoon almond extract
- 1 teaspoon lemon zest
- 2 (6 oz.) boxes thin almond wafer cookies
- 2 cups fresh mixed berries
In a large bowl using a hand-held mixer, whisk the heavy cream, powdered sugar, almond extract and lemon zest until slightly stiff peaks form. Set aside.
In a 9-inch spring-form pan, arrange a layer of cookies overlapping in a circle, covering the entire surface. Spread an even layer of whipped cream over the cookies, making sure all of the cookies are covered. Repeat with the remaining cookies and whipped cream, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate overnight.
As the cake sits overnight in the refrigerator, the whipped cream softens the cookies, so it will be easy to cut into slices the next day. When ready to serve, remove the sides of spring-form pan to reveal the cake’s layers. Garnish with fresh berries and any remaining cookie crumbs.