My grandmother showed me how to make this cake when I was 14, and I thought it was the coolest thing ever. You stack the cookies sideways with a layer of whip cream in between and let it chill; then when you slice it you get zebra stripes! It was the mainstay of my teenage baking repertoire. The original recipe is printed on the back of the Nabisco wafer box, and has been for generations. A few popular NYC bakeries have made it trendy again, although with a twist: they just stack the cookies in a big pile to form the shape of a traditional cake. Either way, it tastes the same...simple and yummy. ..a perfect no-bake cake to make and enjoy with kids. Adults will love it too, especially dressed up with grated chocolate and fresh berries.
Serves 6
Ingredients
1 cup heavy cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
20 Nabisco chocolate wafers
1. Place heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add confectioners' sugar and vanilla and beat until just stiff. Do not over-whip.
Ingredients
1 cup heavy cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
20 Nabisco chocolate wafers
Cocoa powder to decorate
Instructions
Instructions
1. Place heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add confectioners' sugar and vanilla and beat until just stiff. Do not over-whip.
2. Set aside 1 cup of whipped cream. Place a daub (about a 1/2 tablespoon) of remaining whipped cream on each cookie, and stack sideways about 1/4" apart to make one long roll. Spread reserved whipped cream on outside of roll. Cover and chill in refrigerator for at least 4 hours or overnight.
3. Dust with cocoa powder and slice diagonally at a 45 degree angle. Serve with fresh berries.
