BLUEBERRY LEMON ICEBOX CAKE
Ek het hierdie heerlike resep oor die naweek gemaak. Dit was ‘n absolute treffer. Ek het Lemon Creams koekies gebruik.
- 2 cups (500 g) cream cheese / smooth cottage cheese
- 1 cup (250 g) Mascarpone
- 1 can sweetened condensed milk
- ¼ cup (60 ml) freshly squeezed lemon juice
- For the blueberry sauce:
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- For assembly:
- 200 g cookies of your choice (Lemon Creams)
- fresh blueberries for serving
Line a standard loaf pan with 2 layers of plastic, ensuring the base and sides are well-covered.
Place the blueberries and sugar in a small saucepan and bring to a simmer. Cook, mashing the blueberries with the back of a wooden spoon until the sauce is thick and glossy. Approximately 5-7 minutes.
In a large mixing bowl, whip the cream/cottage cheese, mascarpone and condensed milk together until thick and smooth. Add the lemon juice and continue whipping until well-combined.
To assemble the icebox cake, begin by adding a layer of the cream mixture then dollop on a few spoonfuls of blueberry mixture. Swirl the two together lightly with the back of a knife.
Add a layer of cookies. Continue layering, finishing with a layer of cookies as this will be the base once the icebox cake is served.
Cover tightly with plastic wrap and place in the fridge for at least 4 hours but ideally overnight.
Remove from the fridge once you are ready to serve. Uncover then invert onto a serving platter. Gently remove the loaf pan and the plastic. Cover with blueberries and serve in slices.
Recipe posted by Wadi Wadi
Photo: Albie Meyer
