Simon Cake

Since I have a [notorious] sweet tooth, but no oven, I've been making no-bake desserts.

I've decided to post two "recipes" for an icebox/no-bake cake my family calls Simon Cake.  I've put the word, "recipes" in quotes because it's not really an exact way to prepare a specific cake, but rather a method that can be used in a wide variety of ways.  

Single-serving of Raspberry and Chocolate Simon Cake

A few years ago, someone showed me their family recipe for a no-bake cake.  Although I promised not to share specifics with anyone, passing on the technique is acceptable.   The original, which still shows up at family gatherings, uses a rich, custardy buttercream, sort of like a tiramisu with digestive biscuits instead of lady fingers.

The method is easy; alternating rows of cookies and filling to make a nice layered dessert.  The cookies are dunked in a liquid to help them soften and to give them extra flavor.  

I've improvised a couple of new versions using different combinations of ingredients I like.  I tried to post using really different ingredients to show how versatile this little cake can be.  

Parfait-Style Raspberry and Chocolate Simon Cake (2 servings)

1 sleeve of digestive cookies (about 10 each were actually used)

1 serving cup of yogurt (low/no-fat works)

1 package of raspberry flavored cocoa

8 teaspoons raspberry jam (approximately 4 each)

Some chopped white/milk chocolate for garnish

Assembly: I made individual servings, so I used a jar.  You can easily double the recipe for 4-6 servings, and arrange the cookies in larger rows on a plate.

1. Prepare the cocoa according to the package directions, just using a bit less water for a stronger flavor.  Pour about 2/3 of the cocoa into a shallow bowl to make it easier to dunk the cookies, and let it cool--save the rest of the cocoa just in case, and drink it when you're done. :)

2. Dunk one cookie into the cooled cocoa liquid, and place it at the bottom of your individual serving jar.

3. Spoon a heaping teaspoon of yogurt on top.

4. Dunk another cookie, place it on top as the base for the next layer, but put a heaping teaspoon of raspberry jam on top.

5. Repeat this alternating layering process until you run out of enough room in the jar, or until you run out of yogurt.
6. Garnish with chocolate pieces.
7. Refrigerate for at least an hour.*

*This is pretty important because it gives the cookies time to soften and the flavors to marry.  If you freeze it immediately, it doesn't seem to reach the desired taste and texture quite as well.  If you want to store it for a little while, wait to freeze it after this initial hour.

After an hour of waiting: scarf mode.

Worth. The. Wait.

Now, a richer adaptation.  I've been feeling a bit nostalgic and missing the U.S. lately, so I decided: what better way to relive my chubby childhood than to make something using peanut butter and cream cheese?

This is an only slightly oversized piece of Peanut Butter and Cream Cheese Simon Cake

Peanut Butter and Cream Cheese Simon Cake (4-6 servings)

(All of these are approximations, and where possible I substituted the "light" version for each ingredient...)

1 sleeve of digestive cookies

4 oz. cream cheese

2 oz. peanut butter

2 tbsp. sugar (or more/less to taste)

1/4 c. coffee + 1 tbsp. hot cocoa drink mix added

Assembly: About the same as above, but if you want to take the cake to the table to serve it, be sure to build it on the serving plate itself.  I made mine in a little plastic airtight container for easier storage, and served it on regular plates or in dessert bowls.

1. Soften the cream cheese, mix in peanut butter and sugar.  This can also be whipped for a lighter texture.  Taste it to see what you think. (I made mine less sweet because I wanted something rich and a bit tangy.)  As the flavors cool, they'll meld together a bit more.  

2. Dunk the cookies one by one into the cooled coffee liquid, arranging them in a layer side-by-side as you go.  I put a layer of 4 on each row because I wanted a taller cake with more visible layers.

3. Spoon over the peanut butter mixture, covering the cookies evenly.  I found myself heating the mixture up in the microwave once or twice to make it a bit easier to spread.

4. Repeat the layering process until you run out of enough of the peanut butter mixture to make any more layers, or until you think you've made a big enough cake.  If you have coffee liquid left you can pour a bit over the final layer, or throw it out.

5. Refrigerate for at least an hour.

Additional Ideas

You can really mix and match.  This technique can be adapted to be vegan, low sugar, etc.  Whatever combinations you know go well together should work.  If you would eat it in the same bowl as a parfait, try it out.  Just taste as you go.

Cookies: graham crackers, chocolate sandwich cookies, vanilla wafers, chocolate digestive biscuits, shortbread cookies.  I think animal crackers are the only toughies here because of the shape--try to keep with squares for multiple-serving cakes, and round or square for single-servings.

Dunking liquid: almost any coffee, tea, espresso, cocoa, flavored cocoas, a splash of coffee flavoring like peppermint or toffee, a splash of alcohol like rum or bourbon added to the coffee.  I've never tried anything with fruit juice or dairy, but I think it's possible.

Spread: buttercream, all sorts of nut butters, chocolate-hazelnut spread, dulce de leche, fruit jams, pie fillings, whipped cream, cream cheese, mousse, pudding, yogurt...  You can use sugar substitutes, light versions, etc.  It could be whipped, left creamy, combined, alternated; you name it.  Just think about what you want your final texture and taste to be.  If you want something airy, you may want to use whipped cream.  If you want something rich and tangy, cream cheese.  Decadent--chocolates, caramels, custards, and puddings.

Add ins: fruit such as bananas or berries should hold up well, chopped dried fruits and nuts, chopped candies

Serving: some nuts or fruit, a drizzle of chocolate, hot fudge, caramel, or fruit sauce, whipped cream, a scoop of ice cream

Among the combinations I'm hoping to try out:  
Chocolate graham crackers dunked in peppermint coffee with chocolate mouse layers.
Chocolate sandwich cookies dunked in espresso, layered with dulce de leche cream cheese.  
Shortbread cookies dunked in cocoa, layered with a whipped cream and chocolate-hazelnut spread and banana slices.