Craving a cake, but it’s too hot to bake? Try this simple classic

In the summer, those of us without air conditioning put the baking on hold or simply sweat and brows wet. But when you think about it, bakers were working their magic long before sophisticated appliances were around.

Let’s go back in time and talk about ice cream cake, a treat that can be prepared without turning on the oven. This little marvel, prepared in the refrigerator, is perfect when sweet cravings coincide with heat waves and the high consumption of fruit in summer.

Ice cream cakes have been around for nearly 100 years. They were invented in the 1920s, when companies distributed recipes to promote their new kitchen appliance, the electric icebox.

Back then, the average home cook didn’t have a full-size refrigerator. Instead, they used an insulated box that held a block of ice delivered by truck. The ice cream cake produced the desired cake consistency in this new appliance, without baking. Even when modern refrigerators replaced iceboxes, the name stuck, adding a nostalgic charm to this light and creamy dessert.

The classic ice cream cake is simply chocolate wafers topped with sweet vanilla whipped cream. Nothing more and nothing less. It was arranged in a loaf pan, cooled and sliced, revealing a pretty cookies and cream pattern inside.

Home cooks experiment with other types of cookies, boxed puddings, sweetened condensed milk, and whipped cream flavors. The variations are endless, and after one bite, it’s easy to see why this cake remains popular all these years later.

Sour Cherries and Saskatchewan

Saskatchewan loves its sour cherries. Thanks to the University of Saskatchewan’s fruit breeding program, dwarf sour cherries have been grown here since 1940. In fact, the University of Saskatchewan has the northernmost program in North America for breeding fruit tolerant of Canada’s cold climate.

After decades of research and hard work, the Carmine Jewel sour cherry was released for propagation in 1999. Then came the Romantic Series in 2004, which includes the Romeo, Juliet, Valentine, Cupid, and Crimson Passion breeds.

In addition to having cute names, Romantic Series cherries are incredibly reliable and produce abundantly. A cross between Mongolian and Northern European sour cherries, they have been proven to thrive in our extreme prairie climate.

If you’re lucky enough to own a sour cherry tree (or are wise enough to befriend someone who does), congratulations! I envy you. But those of us who need to seek them out need not fear.

Your best bet is to visit a local farmers market, where the growers have gone to the trouble of picking the fruit for you. There are also many orchards where you can pick your own fruit in Saskatchewan.

There’s Everyday Farms near Clavet. There’s also Bruno, also known as “The Cherry Town of the Prairies.” Not only is it home to one of the largest dwarf cherry orchards in Western Canada, but you can also catch the annual Bruno Cherry Sunday in early August.

The Pick Your Own Farms website (Pick Your Own Farm Products Near Me in Canada. Pick Your Own Farm Products | ca.PickYourOwn.farm) even lets you indicate your location and what you want to choose, and then recommends options. Just be sure to call a farm directly before you go, lest you end up driving on bumpy country roads for nothing.

Sour Cherry and Vanilla Ice Cream Cake

I was lucky enough to receive some already picked (and pitted!) sour cherries, and my only dilemma was what to do with these little treasures.

I love a good slice of cake, but the scorching temperatures have put me off anything that requires baking for too long. I decided to create a tart cherry ice cream cake. It’s a beautiful combination of flavors, and just look at this presentation.

Made with graham crackers, a simple (and slightly boozy) tart cherry sauce, and sweet vanilla whipped cream, this dessert takes just minutes to make. I love how the cookies are chewy but not soggy. They melt in your mouth and you almost have to pinch yourself to make sure you’re not eating a traditional cake.

There are three layers of graham crackers, five layers of whipped cream, and two layers of tart cherry sauce. Each layer of graham crackers is about five whole graham crackers (you can break some of them to fit). This recipe makes four cups of whipped cream, and you’ll use about 3/4 cup per layer.

The cake needs to be in the freezer for at least five hours, so plan your serving time accordingly.

Sour Cherry Sauce:

• 3 cups pitted sour cherries, fresh or frozen.
• 3/4 cup granulated sugar.
• 2 teaspoons cornstarch.
• 2 teaspoons of water.
• 1 tablespoon cherry whiskey or bourbon, optional.

Cake:

• 2 cups whipping cream.
• 1/4 cup icing sugar.
• 2 teaspoons vanilla paste or extract.
• 1 package of graham crackers.
• 3/4 cup fresh blueberries, for garnish.
• fresh mint and edible flowers, for garnish

1) Make the sour cherry sauce: Combine the sour cherries and sugar in a small saucepan over medium heat. Cook the fruit for about 10 minutes, stirring occasionally. Whisk together the cornstarch and water in a small bowl. Stir into the cherries and cook, stirring constantly, for two minutes, until the sauce thickens. Remove from the heat and stir in the whiskey. Let cool to room temperature, then cover with plastic wrap and refrigerate for a few hours or overnight.

2) Line a 9 x 5-inch loaf pan with plastic wrap, leaving some overhang over the edges so the cake can be removed easily.

3) Make the whipped cream: Place a whisk attachment on a stand mixer, then combine the whipped cream, icing sugar, and vanilla bean paste in the bowl. Beat until soft peaks form, about two minutes.

4) Assemble the cake: Spread two spoonfuls of whipped cream in a very thin layer on the bottom of the prepared pan. This will help the bottom layer of graham crackers stick. I use an offset spatula to easily reach the corners. Layer the graham crackers. Spread about 3/4 cup of whipped cream on top of these graham crackers. Then layer 3/4 cup of cherry sauce, another 3/4 cup of whipped cream, another layer of graham crackers, 3/4 cup of whipped cream, another 3/4 cup of cherry sauce, 3/4 cup of whipped cream, graham crackers, then the remaining whipped cream. Cover with plastic wrap and freeze for about five hours. You will have some leftover tart cherry sauce. Pour it into a small dish and save it to garnish the cake when ready to serve.

5) Let the cake soften in the refrigerator for about an hour or at room temperature for 10 to 15 minutes. Remove the cake from the pan using the excess plastic wrap. Garnish with the reserved cherry sauce, mint and flowers. Cut into slices and serve cold. Cover any leftovers and store in the refrigerator or freezer. Serves 8 to 10.