1) Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. let cool completely, then brush over both sides of cake slices. Quarter each slice.
2) With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3) Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spook half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blue-berries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4) Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
*Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.
*3cups blueberries = Three 1/2-pint containers
*3cups raspberries = Two 6oz containers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (351g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 258 (35%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 212.6mg||65 %|
|Sodium 484.1mg||17 %|
|Potassium 373.4mg||10 %|
|Total Carbohydrate 118.2g||35 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 112g|
|Protein 8.8g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 739
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