This past summer while in Greece, I took a trip to Amynteon, my father’s home town, located about 90 minutes (drive) northwest of Thessaloniki.
I rode up with my 2nd cousin Vasso, from my maternal grandfather’s side (my pappou and her yiayia were siblings). It was also my cousin’s birthday weekend and as soon as we arrived at my Aunt’s (her mother), we were greeted with “Happy Birthday” by Vasso’s daughter.
Candles were stuck in a piece of cake/pie. We sat down, ate some cake and I immediately asked my aunt, “which bakery did you buy this from?” She replied, “I made it”!
This dessert is one of many ‘”biscotto glyko” recipes and here in North American it falls under the category of “icebox cake”. I began to immediately take recipe notes, promised to make it and I even served this at my last Greek Supper Club.
This is a no-bake cake using petit beurre style cookies. In Greece the best known brand is from biscuit producer Papadopoulo but you can use a brand common where you live.
A “whipped cream” base is layered between the biscuits and finally a layer of what pastry shops call “cold caramel glaze”. From looking on line, most quantities are large, suited for pastry shop use. You may use a store bought caramel topping or try this recipe.
This an easy dessert, one could use another topping instead of caramel (say vissino or any other cake topping you desire), requiring use of a hand or stand mixer, a rectangular pan and a spatula to evenly spread the topping.
Icebox Cake & Caramel Topping
Course: DessertDifficulty: Easy16
servings40
minutes6
minutesIngredients
2 packages of Papadopoulos Petit Beurre style biscuits
2 cups whipping cream
2 packets of Dr. Oetker Whip or 1/4 cup corn starch (stabilizer so your whipped cream doesn’t deflate)
2 tsp. vanilla extract
1 can of sweetened condensed milk
2 cups strained/pressed yogurt
1 to 1 1/2 cup caramel topping ( I used Cold Caramel Glaze)
Directions
- For this recipe, you will need a deep 9×13″ pan. Using a hand mixer or standmixer, add your whipping cream, whip it, vanilla and beat on medium speed then whip on high for about 5 minutes.
- When the cream begins to stiffen, add the condensed milk until whipped cream has come to stiff peaks.
- Use a spatula to gently fold the yogurt into your cream mixture.
- Lay a layer of biscuits (you may snap some cookies to fill some narrow spaces.
- Layer 1/3 of the cream over the biscuits, spread evenly.
- Repeat with another two layers of biscuits/whipped cream (your top should be topped with whipped cream mixture).
- Place uncovered in the fridge for 6 hours to overnight (This will also allow time for the biscuits to soften).
- Finish the cake with caramel drizzle or caramel glaze and carefully spread with a spatula.
