Mocha Ice Box Cake

Recipe Ingredients

2 1/2		Lady fingers - separated
1 cup	237ml	Hot milk
3 tablespoons	45ml	Instant coffee
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Cornstarch
1/8 teaspoon	0.6ml	Salt
3		Eggs
		Egg whites stiffly beaten
		Yolks- well beaten
1 teaspoon	5ml	Vanilla
		Whipped Cream Topping
1/2		Whipping cream
1/2 cup	99g / 3.5oz	Confectioners sugar
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

Pour the hot milk over coffee and let stand where it will keep hot for 10 minutes. Mix cornstarch, salt and sugar in double boiler, add the well beaten yolks and stir in the coffee mixture. Cook slowly until thick and smooth; while still warm, fold in stiffly beaten egg whites.

Line bottom and sides of a spring form pan with lady fingers, place a layer of filling on top of lady fingers, top this with another layer of lady fingers, then filling, etc, placing top layer of lady fingers. Chill overnight or until firm. When ready to serve, remove rim of spring form pan, and place cake with tin bottom on platter, cover top with whipped cream.

Variation of "crust" 1. Lady fingers, separated, rounded side toward the pan and close together. Cut off end for ease of setting up. 2. Macaroons set close together 3. Angel Food cake or Pound cake sliced, about 1" thick.

Crushed vanilla or chocolate cookies can be added to middle layers if you want.

Source:
New Settlement Cook Book 1951

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