Lemon-Berry Icebox Cake
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Granulated Sugar1 cup
Sugar (confectioners')2 tsps
Vanilla Extract3 cups
Heavy Cream (cold)Directions:
1
Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes
2
Meanwhile, puree 1 cup mixed berries in a blender until smooth
3
Refrigerate the remaining 2 cups each strawberries and mixed berries for topping
4
Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes
5
Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes
6
Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree
7
Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides
8
Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping)
9
Cover with a single layer of cookies
10
Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream
11
Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream
12
Top with another layer of cookies (you may have some left over)
13
Cover with plastic wrap and refrigerate at least 6 hours or overnight
14
Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes
15
Uncover the cake and invert onto a platter; remove the plastic
16
Cover with the reserved plain whipped cream
17
Top with the macerated berries
18
Photograph by Kana Okada