I asked Instagram, and you all voted.
So today’s recipe is for Blackberry Icebox Cake per requested. For those of you who were interested in the quick tabbouleh, don’t worry. It will just be coming up in a few weeks.
I don’t blame you. This icebox cake was a surprise. Sure- I knew that it looked easy to make, and I love a good icebox cake.
But what I didn’t know is that ‘nilla wafers after soaking in berries, jam and whipped cream, taste like little sweet bits of cake. And that spreading whipped cream on a dome cake is just a blast.
If you also went berry picking or just picked up a few pints at the grocery store or farmers market, then this might be a great way to use them!
It’s fresh, fluffy and a bit of a showstopper dessert.
Blackberry Icebox Cake
This cake is simple and utterly delicious with the taste of fresh berries.
Ingredients
- 2 pints blackberries, halved
- 1/2 cup blackberry jam
- 1 lemon
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 8 oz. vanilla wafers
- pinch salt
Instructions
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Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
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Add ½ cup blackberry jam to bowl with berries. Juice 1 lemon over berry mixture. Let sit 10 minutes.
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Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
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Beat in ¼ cup powdered sugar and a pinch of salt, just until combined.
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Line a medium bowl with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
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Spoon about ¼ cup berry mixture over wafers. Scoop 1½ cups whipped cream into a small bowl; cover and save in fridge for later. Spread ½ cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed), blackberry mixture and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
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Bring up plastic overhang to cover and chill for at least 24 hours.
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Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap.
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Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon or icing spatula to spread cream all over cake. Cut reserved berries in half lengthwise and arrange them on top. Slice and serve.
