Plum Icebox Cake
Make 1 (10-inch) cake
  • ⅓ cup (50 grams) pine nuts
  • 2 cups (480 grams) heavy whipping cream
  • 4 tablespoons (48 grams) granulated sugar, divided
  • 1 tablespoon (13 grams) vanilla extract
  • Tarragon Vanilla Wafers (recipe follows)
  • 9 ripe plums (900 grams), pitted and cut into ¼-inch slices (do not peel)
  • Spiced Honey Caramel (recipe follows)
  1. In a small heavy saucepan, toast pine nuts over low heat until golden and fragrant, 2 to 5 minutes, watching carefully as they can burn quickly. Set aside to let cool.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat cream, 2 tablespoons (24 grams) sugar, and vanilla at medium-high speed until soft peaks form. Spread one-third of whipped cream in bottom of a 10-inch pie dish. Arrange half of Tarragon Vanilla Wafers in a single layer over cream.
  3. In a medium bowl, toss together plum slices and remaining 2 tablespoons (24 grams) sugar. Arrange half of plum slices in an even layer over Tarragon Vanilla Wafers.
  4. Pour half of Spiced Honey Caramel over plums. Top with about half of toasted pine nuts. Cover with another thick layer of whipped cream. Layer with remaining Tarragon Vanilla Wafers, plums, Spiced Honey Caramel, and all but 1 tablespoon pine nuts. Finish with a dollop of remaining whipped cream in the center, leaving outer edges of layers underneath exposed. Sprinkle with remaining 1 tablespoon pine nuts. Refrigerate for at least 1 hour or overnight to allow wafers underneath to soften.
Recipe by Bake from Scratch at