↞ recipe box start page
Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1/2 cup whipping cream, at rooom temperature
1/4 cup (+ 1 tbsp) firmly packed reduced-fat creamy-style peanut butter
3 tbsp firmly packed dark brown sugar
1 1/2 cups ice-cold whipping cream
1 1/2 tsp vanilla extract
Yellow and red food coloring (optional)
1 (9 oz) pkg thin, round chocolate wafers measuring 2 1/8 inches across (46 cookies)
2 tbsp moderately coarsely chopped unsalted dry-roasted peanuts
Line a small baking sheet with aluminum foil, dull-side up, and set aside. Also make room in the freezer for it to lie flat.
Heat the 1/2 cup cream, peanut butter, and brown sugar in a small heavy saucepan over moderately low heat, stirring often, until smooth -- 3 to 4 minutes. Cool to room temperature.
Combine cold whipping cream, cooled peanut butter mixture, and vanilla in a well chilled mixing bowl, then using a hand electric mixer with ice-cold beaters, whip to stiff peaks -- mixture should be consistency of butter cream frosting. If you like, tint a pale peanut-butter hue with yellow and red food coloring.
Frost one side of a chocolate wafer with peanut-butter whipped cream -- don't be stingy -- and stand on end in the plastic divider with frosted side facing inward. Frost a second wafer and stand on end in divider the same way, gently pressing two wafers together. Repeat until you have a log about 14 inches long. Gently press ends of log to firm it up, then set in freezer for half an hour. Refrigerate bowl of whipped cream. Do not cover either.
Carefully lift log from plastic divider and center on prepared baking sheet. Smooth ends of plastic wrap over foil and again press ends of log to straighten and compact it. Swirl remaining whipped cream over top and sides of log; sprinkle with chopped peanuts.
Set uncovered in freezer for 3 hours, then wrap log in foil, date, label, and store in freezer (it will keep fresh for about two months).
Before serving, unwrap Tiger Cake, place on a small bright platter, and set in refrigerator to soften for 45 to 60 minutes.
To emphasize tiger stripes, slice wafer log on the bias (at about a 45-degree angle), spacing cuts 1 inch to 1 1/2 inches apart.
view more member recipes
TIGER CAKE
view my recipes
print
save
Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1/2 cup whipping cream, at rooom temperature
1/4 cup (+ 1 tbsp) firmly packed reduced-fat creamy-style peanut butter
3 tbsp firmly packed dark brown sugar
1 1/2 cups ice-cold whipping cream
1 1/2 tsp vanilla extract
Yellow and red food coloring (optional)
1 (9 oz) pkg thin, round chocolate wafers measuring 2 1/8 inches across (46 cookies)
2 tbsp moderately coarsely chopped unsalted dry-roasted peanuts
Line a small baking sheet with aluminum foil, dull-side up, and set aside. Also make room in the freezer for it to lie flat.
Heat the 1/2 cup cream, peanut butter, and brown sugar in a small heavy saucepan over moderately low heat, stirring often, until smooth -- 3 to 4 minutes. Cool to room temperature.
Combine cold whipping cream, cooled peanut butter mixture, and vanilla in a well chilled mixing bowl, then using a hand electric mixer with ice-cold beaters, whip to stiff peaks -- mixture should be consistency of butter cream frosting. If you like, tint a pale peanut-butter hue with yellow and red food coloring.
Frost one side of a chocolate wafer with peanut-butter whipped cream -- don't be stingy -- and stand on end in the plastic divider with frosted side facing inward. Frost a second wafer and stand on end in divider the same way, gently pressing two wafers together. Repeat until you have a log about 14 inches long. Gently press ends of log to firm it up, then set in freezer for half an hour. Refrigerate bowl of whipped cream. Do not cover either.
Carefully lift log from plastic divider and center on prepared baking sheet. Smooth ends of plastic wrap over foil and again press ends of log to straighten and compact it. Swirl remaining whipped cream over top and sides of log; sprinkle with chopped peanuts.
Set uncovered in freezer for 3 hours, then wrap log in foil, date, label, and store in freezer (it will keep fresh for about two months).
Before serving, unwrap Tiger Cake, place on a small bright platter, and set in refrigerator to soften for 45 to 60 minutes.
To emphasize tiger stripes, slice wafer log on the bias (at about a 45-degree angle), spacing cuts 1 inch to 1 1/2 inches apart.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tiger Cookies
by sgre52160
3/4 cup butter-flavored shortening 1 cup firmly packed brown sugar 2 large eggs 1 tsp vanilla extract 2 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 3 cups sugar-coated
by sgre52160
3/4 cup butter-flavored shortening 1 cup firmly packed brown sugar 2 large eggs 1 tsp vanilla extract 2 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 3 cups sugar-coated
Tiger Shrimp With Chili's And Honey
by HappyCook80
Tiger Shrimp with Chili's and Honey 6 to 8 large 16/20 count, shelled and de-veined tiger shrimp 1 teaspoon minced garlic 1 teaspoon finely diced red chili's, no seeds 1 teaspoon black sesame
by HappyCook80
Tiger Shrimp with Chili's and Honey 6 to 8 large 16/20 count, shelled and de-veined tiger shrimp 1 teaspoon minced garlic 1 teaspoon finely diced red chili's, no seeds 1 teaspoon black sesame
Zesty Tiger Sauce Chicken Thighs
by sgre52160
1 pkg chicken thighs 1 bottle Luzianne Tiger Sauce ΒΌ cup apricot pineapple preserves 1 tsp dry mustard 1 tbsp canola oil Salt & pepper to taste Rinse chicken thighs and pierce all over with
by sgre52160
1 pkg chicken thighs 1 bottle Luzianne Tiger Sauce ΒΌ cup apricot pineapple preserves 1 tsp dry mustard 1 tbsp canola oil Salt & pepper to taste Rinse chicken thighs and pierce all over with
Chile-lime Grilled Tiger Shrimp With Avocado Cocktail Sauce
by ICOOK2
Cocktail Sauce (recipe follows) 24 fresh or frozen jumbo shrimp in shells (about 1-1/2 pounds) 3 tablespoons lime juice 3 tablespoons Asian chile sauce (such as Sriracha) or hot Thai chile sauce
by ICOOK2
Cocktail Sauce (recipe follows) 24 fresh or frozen jumbo shrimp in shells (about 1-1/2 pounds) 3 tablespoons lime juice 3 tablespoons Asian chile sauce (such as Sriracha) or hot Thai chile sauce
view more member recipes