Cardamom Lee'S Cake Recipe
- 2 cups heavy cream, cold
- 1/2 cup Dutch-processed cocoa powder
- 1/4 cup sugar
- 1/4 to 1/2 teaspoon cardamom seeds, finely ground (pod shells removed), to taste
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk
- 3/4 cup red wine
- 80 butter biscuit cookies (4 200-gram packages of tea biscuits; recommended: Leibniz)
- In a large bowl, combine cream, cocoa powder, sugar, cardamom seeds, and salt. With an electric mixer or whisk, whip until cream forms stiff peaks.
- In a pie plate or wide, shallow dish, combine milk and wine. Briefly dip biscuits in milk-wine mixture, about 5 seconds, then arrange in a single layer in a 9 by 13 cake pan (about 18 cookies per layer). Using an offset spatula, spread 1/4 of whipped cream in a thin, even layer across biscuits, taking care not to tear layer.
- Repeat with three more layers of biscuits and whipped cream, cover with plastic wrap, and refrigerate for four hours (or up to overnight). Serve chilled.
heavy cream, dutch, sugar, cardamom seeds, kosher salt, milk, red wine, biscuit cookies
Taken from www.seriouseats.com/recipes/2011/03/cardamom-lees-cake-tea-biscuit-wine-icebox-cake-recipe.html (may not work)