Blueberry Lemon Icebox Cake Recipes
BLUEBERRY-LEMON ICEBOX CAKE
The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it's a little uneven and the layers blend together, so be it!
Provided by Nicole Rucker
Categories Bon Appétit Chill Cake Blueberry Milk/Cream No-Cook Yogurt Cream Cheese Dessert Summer
Yield Serves 8
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
- Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/4 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
- Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
- Just before serving, mix blueberries into reserved jam and spoon over cake.
- Do Ahead
- Cake can be made 2 days ahead. Cover and keep frozen.
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- Place the blueberries and sugar in a small saucepan and bring to a simmer. Cook, mashing the blueberries with the back of a wooden spoon until the sauce is thick and glossy. Approximately 5-7 minutes.
- In a large mixing bowl, whip the cream/cottage cheese, mascarpone and condensed milk together until thick and smooth. Add the lemon juice and continue whipping until well-combined.
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- In a large bowl, beat together the heavy cream, sour cream, confectioner's sugar, and lemon zest with an electric mixer on medium-high speed until soft peaks form. Transfer to 1/3 of the whipped cream mixture to a small bowl, cover and refrigerate until ready to unmold the cake. Stir the lemon curd into the remaining whipped cream and set aside.
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