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Just in time for Mother’s Day, Lag B’Omer and Shavuot, this luscious, creamy no-bake dessert is also an easy, make-ahead delight.
Carob and Tahini “Icebox” Cake features the fruity and earthy taste of carob syrup and a tangy tahini-cream cheese filling. It was inspired by the popular Israeli “icebox” tea biscuit cake or “ugat bisquivitim” but uses purchased ladyfingers.
This rich (but not too sweet) dessert is perfect for Mother’s Day, which falls May 11. One of its main ingredients, carob, is a traditional food for Lag B’Omer, which starts at sundown May 15, a joyful respite during the counting of the Omer. And all its dairy ingredients mean it works well for Shavuot, which begins at sundown June 1.
Note that you must refrigerate the cake for 6 to 24 hours before serving.
Carob and Tahini “Icebox” Cake
Serves 9-12
Carob Syrup
- ¼ cup carob powder
- ¾ cup water, divided
- 6 Tbs. sugar
- ¼ tsp. regular or decaf instant coffee (optional)
- 2½ tsp. lemon juice
- ¼ tsp. vanilla extract
Cake
- 1½ cups heavy whipping cream, divided
- 2 Tbs. sugar or to taste
- ½ cup tahini, plus 1 Tbs. for drizzling
- ¼ cup cold water
- 4 tsp. lemon juice
- 6 Tbs. confectioners sugar
- 2 8 oz. blocks of cream cheese, room temperature
- 30-36 purchased ladyfinger biscuits (see notes)
- Optional garnishes (see below)
To make carob syrup: Stir carob powder into ¼ cup water in a small saucepan until smooth. Stir in ½ cup of water and 6 Tbs. sugar. Place over medium heat. Stir occasionally until it reaches a strong simmer (not quite boiling). Stir in ¼ tsp. regular or decaf instant coffee (optional but recommended). Simmer and stir constantly for 3-4 minutes until liquid coats the back of a spoon. Stir in lemon juice and vanilla. Syrup can be used immediately, but flavors meld better if it’s made ahead of time. It can be stored airtight in refrigerator for up to a week. Stir well before using to incorporate solids.
To make cake: Pour 1 cup cream into large metal or glass mixing bowl with 2 Tbs. sugar. Whip on high speed with electric mixer until medium peaks form. (Peaks should not collapse but also shouldn’t be stiff.) Scrape whipped cream into another bowl. Set aside.
Without washing mixing bowl and beaters, add ½ cup tahini, water, lemon juice and confectioners sugar to bowl. Combine with fork. Cut softened cream cheese into chunks. Add to mixing bowl with 6 Tbs. of cream. Beat on high until smooth and fluffy, adding remaining 2 Tbs. of cream by the teaspoon as needed.
Bring carob syrup to room temperature (if it has been refrigerated) and stir well. Brush bottom of 8-by-8-inch baking dish (at least 2 inches in depth) with syrup. Set aside 1 Tbs. for drizzling. Pour remaining syrup in rimmed plate or flat bowl.
To assemble: Dip top and bottom of about 10 ladyfingers into remaining syrup. (Do not soak.) Place in a single layer to cover bottom of prepared pan, trimming biscuits to fit as needed. Spread half of the tahini-cream cheese filling on top. Top with a second layer of ladyfingers dipped in syrup and lightly pressed into the filling underneath. Cover with remaining filling. Top with a third round of dipped ladyfingers lightly pressed into the filling below. Cover with whipped cream.
Drizzle 1 Tbs. tahini and 1 Tbs. carob syrup on top. Place in refrigerator (covered with upside-down bowl that fits over pan without touching top) for 6 to 24 hours. Leftovers refrigerate well for up to 3 days.
Notes: Carob powder is available online and in natural foods and specialty markets. Find ladyfingers in supermarkets in 7 oz. packages. I used 1½ packages of the imported, crisp “savoiardi” style, but they are also available in a softer, sponge style. Crumbled leftover crisp ladyfingers also make a good garnish.
Garnishes: Just before serving, garnish cake with fresh berries and/or carob powder.