3 cups (24 fluid ounces) heavy whipping cream, chilled
2 tablespoons (14 g) confectioners’ sugar
1 recipe gluten free chocolate wafer cookies
Sliced strawberries or other berries, for decorating (optional)
Place the heavy whipping cream in the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer. Whip the cream on medium-high speed until soft peaks form. Add the confectioners’ sugar, and continue to whip until the whipped cream holds stiff, glossy peaks. If you over whip the cream at all and it looks curdled, add a tablespoon more of chilled cream and whip until smooth.
On a large flat serving dish or cake plate, arrange 7 chocolate in a circular pattern, with one cookie in the center, making sure that the cookies are close enough that their sides touch. Place another 4 cookies on top, overlapping the other cookies to create a nearly opaque single layer of cookies. Place about 1/2 cup of the whipped cream on top of the first layer of cookies, and carefully smooth it out in a single, even layer. Top with another set of 7 cookies, staggering each cookie in the second layer so that it is positioned on top of half of each of two adjacent cookies in the layer below. Add another 4 cookies in a similar fashion to before. Repeat with layers of whipped cream, 7 and then 4 cookies, ending with a layer of whipped cream. You should have 6 layers of cookies and whipped cream each.
Place the cake in the refrigerator to chill for at least 8 hours or up to overnight. When you’re ready to serve it, remove the cake from the refrigerator and top with the optional sliced strawberries. Slice and serve chilled.
Originally published on the blog in 2012 (!). Recipe slightly altered (increased amounts of ingredients for a more generous cake), photos and video new.
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