Ingredients with Measurements:
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 box of pink wafer cookies
- 1/2 cup strawberry jam
- 1/4 cup chopped fresh strawberries
- 1/4 cup chopped pistachios
Special equipment needed:
- 9-inch springform pan
- electric mixer
- plastic wrap
Step-by-step instructions:
1. In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form.
2. Add the sweetened condensed milk and vanilla extract to the whipped cream and mix until well combined.
3. Line the bottom of the springform pan with a layer of pink wafer cookies.
4. Spread a layer of the whipped cream mixture over the cookies.
5. Spoon the strawberry jam over the whipped cream layer and spread it evenly.
6. Sprinkle the chopped strawberries over the jam.
7. Repeat the layers of pink wafer cookies, whipped cream mixture, strawberry jam, and chopped strawberries until all the ingredients are used up, ending with a layer of whipped cream mixture.
8. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.
9. Remove the plastic wrap and release the cake from the springform pan.
10. Garnish the top of the cake with chopped pistachios and additional pink wafer cookies, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 6 hours (freezing time)
Temperature:
Freeze the cake at 0°F (-18°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 420
Fat: 25g
Carbohydrates: 42g
Protein: 6g
Sodium: 140mg
Sugar: 33g
Substitutions for ingredients:
- You can use any flavor of jam instead of strawberry jam.
- You can substitute chopped nuts for the chopped pistachios.
Variations:
- You can use different flavors of wafer cookies for a different taste.
- You can add different fruits or candies to the layers for a different texture.
Tips and tricks:
- Make sure to beat the heavy cream until stiff peaks form for a fluffy texture.
- Use a sharp knife to cut the cake into slices.
- Serve the cake with additional whipped cream or fresh fruit on top.
Storage instructions:
- Store the cake in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
- Let the cake sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Garnish the top of the cake with fresh fruit or whipped cream.
Garnishes:
- Chopped pistachios
- Additional pink wafer cookies
- Fresh fruit
- Whipped cream
Pairings:
- Serve the cake with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate sauce
Troubleshooting advice:
- If the whipped cream mixture is too thin, try adding more heavy cream and beating it again until stiff peaks form.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the cake in the freezer at 0°F (-18°C) to prevent bacterial growth.
Food history:
- Wafer cookies were first made in the 19th century in Europe and were originally called "gaufrettes."
Flavor profiles:
- Sweet, creamy, fruity, nutty
Serving suggestions:
- Serve the cake as a dessert for a special occasion or as a sweet treat on a hot day.
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