Caramel Apple Icebox Cake

Icebox cakes are the easiest cakes there are, and the result is always satisfying and delicious. This apple icebox cake combines caramelized apple and vanilla mascarpone cream, and if you like apple cakes – you’re simply gonna love it!

It’s a great easy-to-make dessert for Rosh Hashana – delicious and everyone likes it. If you prefer, you can also make this icebox cake with pears or peaches instead of apples, but really – this apple icebox cake version is simply the best.

Caramel Apple Icebox Cake

18*25 cm rectangle cake pan

For the biscuits layers:
240 ml. (1 cup) milk
400-500 grams plain biscuits or Graham Crackers

For caramelized apples:
6 large Granny Smith apples
100 grams (1/2 cup) sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
1 tsp. vanilla extract

For mascarpone cream:
250 ml. (1 cup) whipping cream, very cold
225 grams (1 pack) mascarpone cheese, at room temperature
60 grams (1/2 cup) sugar powder
1 tsp. vanilla extract
40 grams (4 tbsp.) instant vanilla pudding mix or cream stabilizer

For decoration:
Cookie crumble
A little ground cinnamon

Preparation:

1. Put the milk in a convenient container for dipping the biscuits.
2. Dip the biscuits in the milk and arrange in a uniform layer at the bottom of the pan.
3. Caramelized apples: peel the apples and cut into medium cubes.
4. Heat a skillet over a high flame and cook the apples for a few minutes until they begin to soften slightly.
5. Add sugar, lemon, cinnamon and vanilla, and cook until the sugar melts and the apples soften.
6. Cool at room temperature.
7. Mascarpone cream: in a mixer bowl with a whipping attachment whip cream, mascarpone, sugar powder, vanilla and pudding at high speed until you get a uniform, stable cream.
8. Assemble the cake: pour about 1/2 of the caramelized apples on top of the layer of biscuits.
9. Pour about 1/2 of the cream on top of the apples and spread to a uniform layer.
10. Arrange more biscuits dipped in milk over the mascarpone cream, and pour the remaining caramelized apples on top in an even layer. Top it all with the remaining mascarpone cream and flatten the top.
11. Sprinkle with cookie crumble and some ground cinnamon on the top of the cake.
12. Cover and cool the cake for 4-5 hours in the refrigerator for full stabilization.
13. Serve very cold.

Notes:

• Icebox cakes are the perfect example for “make in advance” recipes. It’s recommended to let it “sit” for about 1 day in the refrigerator before serving.
• Instead of mascarpone cheese you can use ricotta in the same amount.
• You can also decorate the cake with chopped nuts, ground coconut or finely chopped white chocolate.