Stone Fruit Icebox Cake

Recipe by Claire Saffitz
Photos by Michael Graydon Nikole Herriott
As published

1/2 cup pecans, chopped
1/2 cup store-bought dulce de leche
Kosher salt
2 cups chilled heavy cream, divided
4 ripe red plums or small ripe peaches, cut into 1/2 -inch wedges
5 tablespoons sugar, divided
5 ounces butter waffle cookies or vanilla wafer cookies

Recipe Preparation
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 7-9 minutes. Let cool.

Stir dulce de leche, a pinch of salt, and ½ cup cream in a small bowl until smooth.

Toss plums with 2 Tbsp. sugar in a medium bowl.

Whisk remaining 1½ cups cream until soft peaks form, then whisk in a pinch of salt and remaining 3 Tbsp. sugar.

Spread about ½ cup whipped cream in a thin layer over a platter or cake stand to form a 9″ circle. Arrange several waffle cookies on top, breaking as needed to fit and overlapping slightly. Spread about 1¼ cups whipped cream over cookies, pushing almost to the edges. Top with half of plums and half of pecans, then drizzle with dulce de leche mixture. Top with another layer of cookies slightly smaller than the first. Spread ¾ cup whipped cream over cookies and top with half of remaining plums and half of remaining pecans. Drizzle with more dulce de leche mixture. Arrange a final smaller layer of cookies on top. Dollop remaining whipped cream over cookies, then pile remaining plums and remaining pecans on top. Drizzle with more dulce de leche mixture. Reserve remaining dulce de leche mixture for serving.

Chill ice box cake until cookies are softened, at least 8 hours. Serve slices of cake with reserved dulce de leche mixture alongside for drizzling.

Do Ahead: Cake can be assembled 1 day ahead. Keep chilled.