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“Easy Icebox "cake" with a wholesome, handmade, stove cooked custard... guaranteed to remind you of good times in the kitchen with your Gram. Prep time is creation time and cook time is chill time.”
12hrs 30mins

Ingredients Nutrition


  1. In a double boiler, combine well beaten egg yolks, granulated sugar, milk and cornstarch.
  2. Cook slowly until thick and smooth, stirring constantly.
  3. Mixture will become like thick custard.
  4. Remove from heat, add lemon juice and rind.
  5. Set aside to cool.
  6. Cream butter and confectioner's sugar very well.
  7. Add cooked egg mixture and mix with mixer until incorporated.
  8. Beat egg whites until very stiff.
  9. Fold into egg& sugar mixture very lightly by hand (leave small lumps of whites).
  10. Lightly grease spring form pan, bottom and sides.
  11. With strips of fingers (round side out), line side of pan (keeping them in the strip& not tearing them apart helps hold them up).
  12. Line pan bottom w/ concentric circles of single layer lady fingers (flat side down), putting fingers end to end.
  13. Break one or two fingers to fill in gaps.
  14. Cover bottom lady fingers with a layer of filling.
  15. Arrange another layer of concentric fingers, and add another layer of filling.
  16. Continue until filling is all used.
  17. End with a final layer of fingers.
  18. (Usually it will not go to the very top of the side fingers.) Try and reserve 4-5 of the best fingers for top garnish.
  19. Place in icebox and chill thoroughly, at least 12 hours or overnight.
  20. To serve: Remove to cake platter when ready to serve.
  21. Bend the tips of the edge lady fingers down and cover top layer of fingers (to the bent-edges of the side fingers) with a layer of whipped cream.
  22. Cut reserved fingers in half, lengthwise, and decorate top of cake with"spokes.
  23. "Add cherries (blot off excess liquid to prevent red color bleeding into the whipped cream).

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