Blueberry-Lemon Icebox Cake
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
230 g
Mascarpone3 cup
Powdered Sugar2 tbsps
Lemon Zest (finely grated)2.5 cups
Heavy Cream (chilled)1 cup
Blueberry (fresh)Directions:
1
Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides
2
Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes
3
Reduce speed to low; gradually add cream
4
Increase speed to medium as mixture thickens; beat until medium peaks form
5
Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd
6
Cover remaining mascarpone mixture; chill until ready to unmold and cover cake
7
Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit
8
Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers
9
Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream
10
Drizzle 1/4 cup lemon curd over
11
Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers
12
Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd
13
Finish with a final layer of lemon cream, then graham crackers
14
Cover with plastic wrap; freeze at least 6 hours
15
Cover and chill remaining jam until ready to serve cake
16
Uncover cake and invert pan onto a platter
17
Using the plastic overhang to help you, unmold cake; peel off plastic
18
Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using)
19
Chill in freezer at least 15 minutes
20
Just before serving, mix blueberries into reserved jam and spoon over cake
21
Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides
22
Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes
23
Reduce speed to low; gradually add cream
24
Increase speed to medium as mixture thickens; beat until medium peaks form
25
Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd
26
Cover remaining mascarpone mixture; chill until ready to unmold and cover cake
27
Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit
28
Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers
29
Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream
30
Drizzle 1/4 cup lemon curd over
31
Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers
32
Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd
33
Finish with a final layer of lemon cream, then graham crackers
34
Cover with plastic wrap; freeze at least 6 hours
35
Cover and chill remaining jam until ready to serve cake
36
Uncover cake and invert pan onto a platter
37
Using the plastic overhang to help you, unmold cake; peel off plastic
38
Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using)
39
Chill in freezer at least 15 minutes
40
Just before serving, mix blueberries into reserved jam and spoon over cake
41
Do Ahead Cake can be made 2 days ahead
42
Cover and keep frozen
43
Cake can be made 2 days ahead
44
Cover and keep frozen