Miraculously, we once again had a dreary, seemingly endless January and February. For me, it’s enough to indulge in this creamy, whimsical (and utterly simple) freezer cake that I’ve always dreamed of.

If you’re new to freezer cakes, they’re easy to understand. Not to be confused with ice cream cakes, they are made with layers of whipped cream and some sweet cookies, then refrigerated for a few hours. The magic happens during the long cooling process, allowing the crunchy wafers to soften into whipped cream, creating layers of delicious, scoopable “cakes.” If you google “refrigerator cake,” you’ll find endless variations: pudding, cream cheese or mascarpone cheese mixed with whipped cream; surprises like strawberries or chopped nuts tucked into layers, in the sun Each of the decorations is required to grace the top of the cake. I like to think of freezer cakes as a foolproof blank canvas for your wishes.

For this cake, what mine What the heart wants is Gosomi, my favorite sweet and salty Korean cookie. Packaged in a bright yellow box and instantly recognisable in the H Mart snack aisle, the thin, crisp cubes are earthy, nutty, and coated in a thin layer of sugar. Their flavor and texture make them both a coveted ingredient and a perfect substitute for the graham crackers or chocolate wafers that usually appear in freezer cakes. Aside from the Gosomi layers that form its base, this cake gets its flavor and texture from sesame oil-added whipped cream, toasted shredded coconut, and sesame seeds. After you’ve carefully shaped all the layers into a loaf pan, all that’s left to do is put the whole thing in the fridge and wait. This is undoubtedly the hardest part, but try not to skimp on the cooling time as it will take at least 8 hours or overnight to fully soften and incorporate all the ingredients.

A grand display of freezer cakes never goes out of style for me, and this one is no exception. It looks like a regular loaf shaped log when you first pour it on a large plate, once garnished with more Gosomi flakes, coconut and sesame seeds, then sliced ​​into thick slices to serve (or scooped into bowls) Convenience). No matter how you slice it, you’ll find that the toasted coconut in the cake and the freshly crumbled cookies that decorate it provide just the right contrast to the creamy and softened cookies. It’s all tied together by the subtle saltiness of the sesame seeds.

While I’m always in the mood for a bag of Gosomi cookies, this recipe proves that things only get better in (refrigerator) cake form — after all, there’s no reason graham crackers and Oreos get all the love.

Gosomi Fridge Cake

Makes 1 (9×5 inch) cake

raw material:

2 cups heavy cream, cold
¼ cup + 2 tablespoons (50 g) powdered sugar
¾ teaspoon toasted sesame oil (optional; this will give the cake a darker, slightly saltier taste)
kosher salt
60 Gosomi cookies (look for a box that contains at least 8 individually wrapped, or weighs over 150 grams), plus more toppings
½ cup unsweetened coconut, plus more for topping
2 teaspoons toasted sesame seeds, plus more for topping
flaky sea salt (optional), for topping


step 1: Toast the coconut: Preheat the oven to 350 degrees and spread the coconut evenly on the baking sheet. Bake, stopping shaking the pan every two minutes, for 8-10 minutes or until the coconut is evenly browned.coconut burn Very It’s fast, so be sure to keep an eye out for it. Set aside to cool completely before using.

Step 2: Lightly line a 9-by-5-inch loaf pan with plastic wrap, covering the entire surface and leaving at least a 5-inch overhang on both short ends.

Step 3: In a large bowl, add heavy cream, powdered sugar, sesame oil and a pinch of salt. Using an electric mixer or stand mixer fitted with the whisk attachment, beat the ingredients—starting on low speed to prevent splattering—until stiff peaks form (but be careful not to overmix).

the fourth step: Place about 3/4 cup sesame cream on the bottom of the lined pan and use a small spatula to spread into a smooth layer. Spread 2 tablespoons of toasted coconut and ½ teaspoon of sesame seeds evenly over the cream. Spread 15 Gosomi cookies on top (5 on long side and 3 on short side), overlapping cookies slightly if desired. Repeat this layering process (begin by lightly spreading ¾ cup whipped cream on the cookies) 3 times for a total of 4 layers. Finally spread the remaining cream over the cookies and smooth the surface.

Step 5: Gently press the overhanging plastic wrap on both sides of the cake surface to cover it. Refrigerate for at least 8 hours or overnight.

Step 6: When ready to serve, open the plastic wrap from the top and carefully pour the cake onto a large plate or tray. Peel off the plastic wrap and top with more crumbled Gosomi cookies, toasted coconut and sesame seeds. Finish with a sprinkle of flaky sea salt if desired (optional, but highly recommended). Scoop into individual bowls or slice thickly with a sharp knife (wipe the knife between slices) and serve immediately.

Joey Joe is a freelance writer, recipe developer and pastry chef in New York City.
Dina Avila is a photographer based in Portland, Oregon.
Recipe tested by Deena Prichep