The layers on this icebox cake are absolutely stunning. The brilliant white of healthy Greek yogurt (flavored with lemon), thin beige graham crackers, and bright blueberry jam. A winning combination of flavors and looks.
Beat mascarpone, confectionery sugar, and lemon zest together in a large bowl with an electric mixer for 4 minutes, or until fluffy. Reduce speed to low and gradually add the heavy cream. Increase the speed to medium as the mixture thickens; beat until medium peaks form.
Transfer two thirds of the mascapone mixture to a separate large bowl and add ½ of the lemon curd. Scrape the reserved one third of the mixture into a container and place in the refrigerator- this will be the “frosting” and won't be needed until just before the cake is ready to be served.
Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium size saucepan over medium heat. Cook, stirring occasionally, just until the blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash roughly half the berries to release their juices. Increase the heat to high and bring to a boil. Cook until the the juices are reduced by half, stirring every so often, about 5-10 minutes.
Remove from heat and sample the mixture; if you prefer a sweeter jam (like me), add more maple syrup to taste. (I added another 2 tbsp of syrup, cause sweet is my jam.) Return to heat and bring back to a boil. Stir in the chia seeds; cook 1 minute to soften the seeds.
Remove the pan from heat and let the jam cool- don't worry if the consistency is too runny in the beginning; the chia seeds will plump as the jam cools and thicken it to perfection.
Line a 9 x 5 inch loaf pan with parchment paper so that the lining overlaps the sides. Place a single layer of graham crackers over the bottom of the pan, breaking to fit as necessary. (My pan was tapered, so I also had to trim the graham crackers so that they'd lie flat on the bottom.)
With a small offset spatula, evenly spread a quarter of the lemon cream filling over the graham crackers. Next, dollop ½ cup of the blueberry jam (the entire recipe should make 1 ½ c, so use one third of what's in the pan) on top of the lemon filling layer. Follow the jam with ¼ cup of the lemon curd and finish the set by spooning a third of the remaining lemon cream filling over the lemon curd layer.
Repeat the layers: Graham crackers. Lemon filling. Blueberry Jam. Lemon curd. Lemon filling. After finishing with the final layer of aforementioned lemon filling, top with a final layer of graham crackers. Cover the loaf pan in plastic wrap and freeze for at least 6 hours (I froze mine overnight). Cover and chill remaining half cup of blueberry jam until ready to serve.
Uncover the cake and invert onto a platter. Unpeel the overhanging parchment paper, revealing your beautiful layers. Now cover those layers with the reserved mascapone mixture (if the mixture looks too runny, beat until soft peaks reform before using). Chill in the freezer at least 15 minutes. Just before serving, mix the fresh blueberries and leftover blueberry jam together and spoon atop the cake.
Ingredients
Directions
Beat mascarpone, confectionery sugar, and lemon zest together in a large bowl with an electric mixer for 4 minutes, or until fluffy. Reduce speed to low and gradually add the heavy cream. Increase the speed to medium as the mixture thickens; beat until medium peaks form.
Transfer two thirds of the mascapone mixture to a separate large bowl and add ½ of the lemon curd. Scrape the reserved one third of the mixture into a container and place in the refrigerator- this will be the “frosting” and won't be needed until just before the cake is ready to be served.
Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium size saucepan over medium heat. Cook, stirring occasionally, just until the blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash roughly half the berries to release their juices. Increase the heat to high and bring to a boil. Cook until the the juices are reduced by half, stirring every so often, about 5-10 minutes.
Remove from heat and sample the mixture; if you prefer a sweeter jam (like me), add more maple syrup to taste. (I added another 2 tbsp of syrup, cause sweet is my jam.) Return to heat and bring back to a boil. Stir in the chia seeds; cook 1 minute to soften the seeds.
Remove the pan from heat and let the jam cool- don't worry if the consistency is too runny in the beginning; the chia seeds will plump as the jam cools and thicken it to perfection.
Line a 9 x 5 inch loaf pan with parchment paper so that the lining overlaps the sides. Place a single layer of graham crackers over the bottom of the pan, breaking to fit as necessary. (My pan was tapered, so I also had to trim the graham crackers so that they'd lie flat on the bottom.)
With a small offset spatula, evenly spread a quarter of the lemon cream filling over the graham crackers. Next, dollop ½ cup of the blueberry jam (the entire recipe should make 1 ½ c, so use one third of what's in the pan) on top of the lemon filling layer. Follow the jam with ¼ cup of the lemon curd and finish the set by spooning a third of the remaining lemon cream filling over the lemon curd layer.
Repeat the layers: Graham crackers. Lemon filling. Blueberry Jam. Lemon curd. Lemon filling. After finishing with the final layer of aforementioned lemon filling, top with a final layer of graham crackers. Cover the loaf pan in plastic wrap and freeze for at least 6 hours (I froze mine overnight). Cover and chill remaining half cup of blueberry jam until ready to serve.
Uncover the cake and invert onto a platter. Unpeel the overhanging parchment paper, revealing your beautiful layers. Now cover those layers with the reserved mascapone mixture (if the mixture looks too runny, beat until soft peaks reform before using). Chill in the freezer at least 15 minutes. Just before serving, mix the fresh blueberries and leftover blueberry jam together and spoon atop the cake.
Thanks to Bon Appetit for the recipe!
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