Lemon Berry Icebox Cake

Votes: 1

Time: 7 o'clock.
Complexity: easily
Servings: 8 - 10

This dessert requires no baking, and the entire process of turning it into a full-fledged layer cake takes place in the refrigerator. Hence the name "icebox," which literally means "from the refrigerator." The layers of this cold cake are made of crumbly lemon cookies, which are placed in a pan and layered with strawberries macerated in lemon juice and a cream cheese frosting made with whipped cream. Some of the frosting is mixed with berry puree, while some remains vanilla. The cake should rest in the refrigerator for several hours, allowing the cookies to soften under the influence of the frosting and juicy berries. Before serving, garnish with berries and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups chopped strawberries (about 450 g)
4 cups assorted berries (raspberries, blueberries and/or blackberries)
2 tbsp. granulated sugar
Finely grated zest and juice of 2 lemons
220 g of cream cheese, room temperature
1 cup powdered sugar
2 tsp vanilla extract
3 cups chilled heavy cream
2 packages of lemon cookies (170g each)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, cream cheese, cream, raspberry, blueberry, blackberry, strawberry

Cooking the dish according to the recipe:

In a medium bowl, toss 1 cup each strawberries and mixed berries with 1 tablespoon sugar and the juice of half a lemon; set aside to macerate for 30 minutes.
Meanwhile, in a blender, blend 1 cup of mixed berries until smooth. Refrigerate the remaining 2 cups of strawberries and mixed berries (for topping).

In a large bowl, beat the cream cheese, powdered sugar, vanilla, zest of both lemons, and juice of 1 lemon with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until stiff peaks form, 1-2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
Line a 22 x 12 cm loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain cream mixture over the top (refrigerate the rest for topping). Top the cream mixture with a single layer of cookies. Spread 1 cup of the berry cream on top, then top with half of the macerated berries and another 1 cup of the berry cream.
Repeat with another layer of cookies, berry cream, and the remaining macerated berries and berry cream. Top with another layer of cookies (you may have some leftover). Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
To serve, combine the remaining 2 cups strawberries and berry mixture with the remaining 1 tablespoon granulated sugar and the juice of half a lemon in a large bowl; set aside to macerate for 30 minutes.
Uncover the cake and place it upside down on a serving plate; remove the film. Cover the dessert with the reserved cream. Decorate with berries.

Categories:

recipe / Summer dishes / Cold dishes / Festive dishes / Dinner party / Desserts / Ice cream cakes / Ice cream, sorbets / Cakes / Food Network - recipes