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Recipe Category / Sweets / Desserts

Peach jello and cream icebox cake

Peach jello and cream icebox cake

Method

  • Line a 10x35 loaf tin with plastic wrap. The plastic wrap should cover the bottom and the sides, and overhanging from the loaf tin so that you can easily take the cake out of it.
  • In a food processor add the almonds, the cookies, the apricots, the butter, the honey, and process well until you get a smooth paste.
  • Transfer the mixture to the loaf tin and press it with the bottom of a glass, or with your hands, to spread it evenly over the whole surface.

For the cream

  • Put the gelatin sheets into a bowl with cold water and let them soak for 5 minutes. 
  • Add 50 g of the heavy cream into another bowl. Cover it with plastic wrap and microwave it for 45-50 seconds at 800 Watt.
  • Remove the plastic wrap from the bowl and add the softened gelatin sheets into the hot heavy cream, after draining them very well with your hands. 
  • Mix very well with a spoon until the gelatin sheets are completely dissolved.
  • Add the remaining ingredients for the cream into a mixer’s bowl and beat them with the whisk attachment at high speed, until the heavy cream is firm -like whipped cream- and combined with the rest of the ingredients. 
  • Add the heavy cream-gelatin mixture into the mixer’s bowl and combine it with the cream.
  • Remove the bowl from the mixer, pour the cream into the loaf tin, over the cookie crust, and refrigerate it for 5-6 hours until set.

For the jello

  • Add the compote pieces along with the syrup into a food processor and beat well until the peaches are completely mashed. 
  • Pour the mixture into a saucepan and let it come to a boil.
  • Put the gelatin sheets into a bowl with cold water to soak.
  • Remove the saucepan from the heat and add the softened gelatin sheets, after draining them well with your hands.
  • Add the lemon juice and zest, and whisk well.
  • Pour the mixture over the cold cream and refrigerate for at least 5 hours until the jello is firm.
  • Cut the icebox cake into slices and serve, garnishing with mint leaves.
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Nutritional
Chart

Nutrition information per portion

616
Calories (kcal)
31 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

43.0
Total Fat (g)
61 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

23.0
Saturated Fat (g)
115 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

44.0
Total Carbs (g)
17 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

37.0
Sugars (g)
41 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

11.0
Protein (g)
22 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

5.5
Fibre (g)
22 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.61
Sodium (g)
10 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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