Category: Graham Crackeers

Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

7/22/2020

Serves: 8

8 ounces plain whole milk Greek yogurt, room temperature
¾ cup confectioner’s sugar
2 tablespoons finely grated lemon zest
2½ cups heavy cream, chilled
1 cup lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam or all fruit spread
½ cup fresh blueberries, plus 1 cup for serving

Line a 9” X 5” loaf pan with plastic wrap, leaving an overhang of at least 4” on all 4 sides.
Place the yogurt, confectioner’s sugar and lemon zest in a large bowl and beat, with an electric mixer on medium-high speed, until the mixture is fluffy, about 4 to 6 minutes.
Reduce the speed to low and gradually add the heavy cream.
Increase the speed to medium as the mixture thickens and continue to beat until medium soft peaks form.
Remove 1½ cups of the lemon cream mixture, cover and set it aside in the refrigerator until ready to serve.
Loosen the lemon curd consistency in the microwave, about 30 to 40 seconds. Don’t let it get hot. Then fold it into the lemon cream mixture.
Place a single layer of graham crackers in the lined loaf pan, breaking them as needed.
Using a small soft spatula, evenly spread the about ¼ to ⅓ of the remaining lemon cream mixture over the crackers.
Loosen the consistency of the jam or fruit spread in the microwave, again it should not be hot.
Gently and evenly spread ½ cup of the jam over the first layer of lemon cream mixture in the loaf pan.
Drizzle ¼ cup of the consistency loosened lemon curd on top.
Add another ½ to ⅓ cup of the lemon cream mixture on top of the last layer.
Add another layer of graham crackers as before.
Repeat the layering process with the ½ remaining lemon cream, jam and lemon curd. Finish with a last layer of lemon cream topping it with a final layer of graham crackers.
Cover and freeze for at least 6 hours.
Cover and chill the remaining jam until ready to serve.
Before serving, place hot water in a roasting pan. Place the loaf pan in the water for 2 to 3 minutes to help loosed and unmold the cake. Remove to a dish cloth.
Place a serving dish face down on the loaf and carefully invert the two. Remove the loaf pan and the plastic wrap.
Coat the top and sides of the cake using the reserved 1½ cups of yogurt mixture. Return the cake, serving dish and all to the freezer for at least 15 minutes.
Immediately before serving, microwave the remaining jam just to the point of be pourable but not hot. Sprinkle a generous amount of fresh blueberries across the top of the cake, then drizzle with the remaining jam.
Slice as you would a pound cake and serve with more fresh blueberries.

ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.

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Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

July 10th, 2019

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