Lemon And Berry Icebox Cake Food

LEMON ICE BOX CAKE

Steps:

• Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
• Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
• Garnish each serving with lemon zest when ready to eat.

LEMON AND BERRY ICEBOX CAKE

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

LEMON-BERRY ICEBOX CAKE

Steps:

• 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.
• Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
• 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. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
• Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. 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. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
• 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.
• Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.

LEMON-BERRY ICEBOX CAKE (FOOD NETWORK - JULY 2014) RECIPE - (4.5/5)

Steps:

• 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. Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping. 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. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree. Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. 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. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight. 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. Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.