Blackberry Icebox Cake

Name: Blackberry Icebox Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 to 10 servings
Ingredients: One 16-ounce frozen pound cake, thawed; 1 tablespoon salted butter; 1 1/2 cups blackberries, halved, plus whole blackberries for garnish; 3 tablespoons blackberry jam; Zest of 1 lemon plus juice of 1/2; 1 1/2 cups heavy cream; 2 tablespoons powdered sugar; Fresh mint sprigs, for garnish

Getting reviews...

Level: Easy

Total: 30 min
Active: 30 min

Yield: 8 to 10 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 8 to 10 servings

Ingredients

Deselect All

One 16-ounce frozen pound cake, thawed

1 tablespoon salted butter

1 1/2 cups blackberries, halved, plus whole blackberries for garnish

3 tablespoons blackberry jam

Zest of 1 lemon plus juice of 1/2

1 1/2 cups heavy cream

2 tablespoons powdered sugar

Fresh mint sprigs, for garnish

Directions

Watch how to make this recipe.

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.