Sunday, August 7, 2016

Fruit jam icebox cake

Icebox cake is the perfect dessert for those dog days of summer when you don't want to turn on the oven. This simple and satisfying treat requires little effort and can be customized to your liking!
These 100-degree days of summer have been pretty miserable. Not only is the heat bad, but the humidity is worse. The weather guys have been saying that it's been close to 110 degrees here with the heat index. Ugh. There's nothing worse than high heat and humidity in the summer - am I right?

Since it's been so hot, I have avoided turning on the oven. Our air conditioner is already working overtime, so it doesn't make sense making the house even hotter.

My family loved the blueberry lemon icebox cake so much that I decided to make another one - an even simpler one that didn't require anything fancy. I had some leftover mascarpone filling and used that for this cake. If you don't have any, feel free to use a container of cool whipped topping instead. I layered in my favorite fruit jam and obviously didn't have enough filling to top the cake off. So I used some fresh blackberries instead.

This dessert came together extremely quickly and probably took less than 5 minutes to assemble. I let the freezer do all the work to meld all the flavors together. My husband enjoyed this icebox cake one evening after a hot day and said that it was just as good as the blueberry lemon version with all the fancy ingredients. Guess sometimes less is more.

Fruit jam icebox cake
  • Graham crackers
  • Mascarpone/Greek yogurt filling (recipe from here)
  • Your favorite fruit jam 
Line a standard loaf pan with plastic wrap or parchment paper and ensuring there is an overhang on the sides. Arrange graham crackers on the bottom to fill the pan. You may need to break up some graham crackers to fit.

Top with a layer of the mascarpone/Greek yogurt filling. Then top with your favorite fruit jam. Repeat for as many layers as you like (I only had enough filling for 2 layers). Top with a final layer of the mascarpone and freeze for at least 4-5 hours.

To serve, remove the cake from the pan by lifting the plastic wrap or parchment paper. Slice with a hot knife and top with fresh fruit if desired.

Keep the icebox cake covered and in the freezer. It will keep for at least a week.

Yield: About 2-4 servings

Source: An Eva Bakes original; filling from here


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