Lemon Berry Icebox Cake Food Network July 2014 Recipe 455

ICEBOX CAKE

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

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.

BLACKBERRY ICEBOX CAKE

Steps:

• Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
• Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
• Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
• Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
• Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
• Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
• To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.

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.

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.

STRAWBERRY-PINK LEMONADE ICEBOX CAKE

Steps:

• Put half of the freeze-dried strawberries into a large food processor, cover the opening with a kitchen towel and blend until finely ground. Add the remaining freeze-dried strawberries and blend again until finely ground. Sift through a fine mesh strainer into a medium bowl and discard the seeds. Set aside.
• Add the confectioners' sugar, lemon zest and 6 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Blend on low at first, then work up to medium-low speed until very soft peaks form.
• Remove 3 cups of the whipped cream mixture to a medium bowl and add 2 tablespoons of the strawberry powder. Whisk by hand to medium peaks. One by one, dab the bottom of 18 of the cookies with a very small amount of the strawberry whipped cream and arrange in a circle in the center of a large flat serving dish or cake stand. Carefully spread the strawberry whipped cream over the cookies, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove 3 cups of the whipped cream mixture to the same medium bowl and add 6 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove 3 cups of the whipped cream mixture to the same medium bowl and add 10 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove the remaining whipped cream mixture to the same medium bowl and add the remaining strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange the remaining 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border.
• Cover the icebox cake with plastic wrap and refrigerate until the cookies are softened and the cake is chilled, at least 8 hours and up to overnight. Put the remaining 1 cup sliced strawberries in a storage container and refrigerate until serving.
• When ready to serve, top the icebox cake with the remaining sliced strawberries.