Recipe of the week

“I love an old-fashioned icebox cake”—a cake that comes together in the fridge rather than in a hot oven, said Jessie Sheehan in The Washington Post. The easiest version is just cookies and whipped cream: The cream softens the cookies, then solidifies enough when chilled that it can be sliced. But there are endless riffs on the concept— like this cake, inspired by a popular rum cocktail.

Dark and stormy icebox cake

3 cups heavy cream • ½ cup granulated sugar • 4 tsp vanilla extract • 2 to 3 tbsp finely grated lime zest, plus more for decorating • 2 to 3 tbsp fresh lime juice, or more as

desired • 2 tbsp dark rum • about 56 gingersnaps, preferably Stauffer’s

• Line a 9-by-5-inch loaf pan with plastic wrap so it overhangs on all sides. Whisk cream in a stand mixer on medium 2 to 3 minutes, until it begins to thicken. Add sugar and vanilla and whisk until stiff peaks form. Transfer half the cream to another bowl and whisk in lime zest and juice (to taste) by hand. Add rum to cream remaining in standing mixer bowl and whisk on mediumhigh about 30 seconds. • Using a spatula, spread a layer of rum cream in bottom

of pan. Cover with a layer of cookies, filling gaps with broken pieces. Add a layer of lime cream and cover with another cookie layer. Alternate flavored whipped creams and cookies, ending with a layer of lime cream that rises slightly above the pan. Cover with overhanging plastic wrap. Refrigerate 6 to 8 hours, or preferably overnight.

• Invert cake onto a serving platter. Sprinkle cake top with lime zest. To serve, slice with a long, serrated knife.