Whisky Ice Box Cake

adapted by CK Sedlik from a 1965 recipe

submitted by Kathy Lindenbaum

preparation time: 30 minutes

serves 12

2 envelopes gelatin

½ cup cold water

½ cup boiling water

6 eggs separated

8 tablespoons bourbon whiskey

1 cup sugar

1 teaspoon lemon juice

1 pint whipping cream

3 packages Lady Fingers, split in two*

Soak gelatin in cold water. Then add boiling water and dissolve.

Beat egg yolks until thick. Continue beating and slowly add bourbon, sugar, and then lemon juice. Then stir in the gelatin and chill until just thickening – check in a few minutes as it ‘sets’ quickly.

Whip cream until thick and fold into yolk/gelatin mixture. Beat egg whites until just stiff and fold in.

Line sides and bottom of a 12- to 14-inch spring form pan with split lady fingers. Pour the batter in the pan slowly. When batter is about half way up, add a layer of lady fingers on top. Then pour on the rest of the batter. When filled, place a layer of lady fingers on top – as a decorative design.

Chill overnight in the refrigerator.

*Ladyfingers are not readily available these days but can be found. Check your large local supermarkets and specialty markets first. And, of course, they are available online. Not knowing what “3 packages” contain anymore, you’ll need enough for 3 layers on this cake – bottom, middle, and whatever’s left for the decorative top layer.