Blackberry Icebox Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 326
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 73
- Sodium
- 192
- Total: 30 min
- Active: 30 min
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
Directions
- 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.