Blackberry Icebox Cake
Serves: 8
Prep Time: 30 minutes plus set time
Beer Pairing
Pair with a Specialty Flavored Beer like Redd’s® Blueberry Ale.
Notes of blueberry jam and honeyed fruit add a bright and aromatic complement to the blackberries in the cake while the light malt sweetness adds flavor to the graham cracker.
This incredibly simple yet impressive recipe is as delicious as it is gorgeous. The blackberries in the cake and the fruity flavors of Redd’s® Blueberry Ale play off each other for a sweet, refreshing way to end any meal.
INGREDIENTS
8 ounces blackberries, frozen (thawed) or fresh
¾ cup sugar
3 tablespoons water
8 ounces cream cheese, softened
2⅔ cups heavy cream
5 tablespoons honey
2 tablespoons grated lemon zest
2 tablespoons lemon juice
6 graham crackers
PREPARATION
STEP 1
In a medium saucepan over medium-high heat, bring blackberries, sugar and water to a boil. Reduce heat to medium and simmer, stirring frequently, until mixture begins to thicken and resembles a loose jam, about 8 minutes.
STEP 2
In a large bowl with an electric or stand mixer with a whisk attachment, beat cream cheese until creamy. Add cream, honey, lemon zest and juice. Beat until cream has thickened and soft peaks form.
STEP 3
Line a 9- x 5-inch loaf pan with plastic wrap, leaving overhang on all sides. Fill the bottom evenly with a layer of whipping cream (about ¾ cup). Place graham crackers in a single layer, breaking to fit when necessary, on top of the cream layer, and then top with another layer of cream. Top cream with 3 tablespoons of blackberry mixture and spread gently to cover. Cover blackberries with a layer of cream mixture and top with a layer of graham crackers. Repeat layers until the pan is full, ending with graham crackers. Cover with plastic wrap and refrigerate overnight.
STEP 4
When ready to serve, remove the cover and invert a serving plate over the top of the pan. Holding both the plate and pan, flip so the cake is on top. Carefully remove the loaf pan and discard the plastic wrap. Slice and serve.
Note: To make this easier, 1½ cups of blackberry preserves or jam thinned out with 3 tablespoons of water can be substituted for the blackberry compote.
Ingredients
INGREDIENTS
8 ounces blackberries, frozen (thawed) or fresh
¾ cup sugar
3 tablespoons water
8 ounces cream cheese, softened
2⅔ cups heavy cream
5 tablespoons honey
2 tablespoons grated lemon zest
2 tablespoons lemon juice
6 graham crackers
Preparation
PREPARATION
STEP 1
In a medium saucepan over medium-high heat, bring blackberries, sugar and water to a boil. Reduce heat to medium and simmer, stirring frequently, until mixture begins to thicken and resembles a loose jam, about 8 minutes.
STEP 2
In a large bowl with an electric or stand mixer with a whisk attachment, beat cream cheese until creamy. Add cream, honey, lemon zest and juice. Beat until cream has thickened and soft peaks form.
STEP 3
Line a 9- x 5-inch loaf pan with plastic wrap, leaving overhang on all sides. Fill the bottom evenly with a layer of whipping cream (about ¾ cup). Place graham crackers in a single layer, breaking to fit when necessary, on top of the cream layer, and then top with another layer of cream. Top cream with 3 tablespoons of blackberry mixture and spread gently to cover. Cover blackberries with a layer of cream mixture and top with a layer of graham crackers. Repeat layers until the pan is full, ending with graham crackers. Cover with plastic wrap and refrigerate overnight.
STEP 4
When ready to serve, remove the cover and invert a serving plate over the top of the pan. Holding both the plate and pan, flip so the cake is on top. Carefully remove the loaf pan and discard the plastic wrap. Slice and serve.
Note: To make this easier, 1½ cups of blackberry preserves or jam thinned out with 3 tablespoons of water can be substituted for the blackberry compote.
