On scorching days when using the oven is out of the question, this delightful no-bake cake is my top choice. The preparation of the whipped ganache and macerated raspberries must be done in advance but is a simple task. Instead of the now-discontinued Nabisco chocolate wafers traditionally used in icebox cakes, I opt for Oreo Thins. However, any thin cookie like shortbread, digestives, or gingersnaps can be used as well.
**Ingredients:**
– 2 cups cold whipping cream, divided
– 1 cup (170 g) roughly chopped white chocolate
– 2¾ cups (1 pint; 340 g) raspberries, divided
– 2 tbsp sugar
– 1 tsp lemon juice
– Pinch of salt
– 250 g thin chocolate wafer cookies, such as Oreo Thins
**Preparation:**
To create the ganache, place the chocolate in a medium heatproof bowl. Heat ¾ cup of whipping cream in a small pot until it barely simmers over medium heat. Pour the hot cream over the chocolate, let it sit for a minute, and then whisk until smooth. Whisk in another ¾ cup of whipping cream. Refrigerate the mixture for at least 3 hours or overnight.
Set aside a quarter of the best raspberries for decoration. In a bowl, combine the remaining raspberries with sugar, lemon juice, and salt, lightly mashing them. Refrigerate the mixture (can be prepared up to 2 days in advance).
To assemble the cake, line a 9-by-5-inch loaf pan with plastic wrap. Whip the ganache until stiff peaks form. Strain the macerated raspberries, reserving the syrup. Layer the bottom of the pan with a bit of whipped ganache, followed by cookies, raspberries, and more ganache. Repeat this layering process and refrigerate the cake for at least 4 hours or overnight.
Unmold the cake onto a serving platter. Whip the remaining ½ cup of cream with reserved raspberry syrup until stiff, then pipe it onto the cake. Decorate with raspberries and more cream. Refrigerate until ready to serve, up to 2 hours.
**Serves 8-10**