Sour Cherry And Lemon Ice Box Cake Recipes

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CHOCOLATE CHERRY ICEBOX CAKE



Chocolate Cherry Icebox Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 8h40m

Yield 8 servings

Number Of Ingredients 12

1 1/2 quarts heavy whipping cream
1 cup confectioners' sugar
1/2 cup cocoa powder
1 teaspoon pure vanilla extract
Two 9-ounce sleeves thin chocolate wafers (72 cookies)
One 16-ounce bag frozen dark sweet cherries
1/4 cup granulated sugar
1 tablespoon honey
1/4 teaspoon kosher salt
1 lemon, juiced
1/2 cup plus 2 tablespoons tart cherry juice
1 1/2 tablespoons cornstarch

Steps:

  • Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
  • Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
  • Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
  • Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
  • For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
  • Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.

CHOCOLATE-CHERRY ICEBOX CAKE



Chocolate-Cherry Icebox Cake image

Provided by Amanda Freitag

Categories     dessert

Time 13h10m

Yield 10 servings

Number Of Ingredients 9

4 cups heavy cream
1/4 cup sugar
1 tablespoon vanilla extract
Three 9-ounce packages chocolate wafer cookies (or make your own!)
Two 10-ounce bags frozen pitted cherries (sour cherries preferred)
2/3 cup sugar
2 tablespoons cornstarch
1/4 cup lemon juice
Unsweetened cocoa powder, for dusting

Steps:

  • For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
  • Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
  • For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
  • To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.

SOUR CHERRY AND LEMON ICE-BOX CAKE



Sour Cherry and Lemon Ice-Box Cake image

Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

Provided by Edd Kimber

Categories     Dessert     Frozen Dessert     Cake     No-Cook     Cherry     Lemon     Marscarpone     Milk/Cream     Kirsch     Vegetarian     Soy Free     Peanut Free     Tree Nut Free

Yield Serves 12

Number Of Ingredients 14

Unsalted butter or neutral-tasting oil, for greasing
For the sour cherry compote:
600 g (1 lb 5 oz) frozen pitted sour cherries, defrosted
120 ml (4 fl oz / ½ cup) kirsch
100 g (3½ oz / ½ cup) caster (superfine) sugar
Juice of ½ lemon
2 tablespoons cornflour (cornstarch)
For the filling:
250 g (9 oz / 1⅛ cups) mascarpone, at room temperature
35 g (1¼ oz / ¼ cup) icing (powdered) sugar
800 ml (28 fl oz / 3⅓ cups) double (heavy) cream
1 teaspoon vanilla bean paste
150 g (5½ oz / ½ cup) lemon curd
270 g (9¾ oz) digestives, graham crackers or speculoos biscuits

Steps:

  • Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
  • For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
  • Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
  • For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
  • To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
  • Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
  • Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
  • Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.

ROMANIAN SOUR CHERRY CAKE



Romanian Sour Cherry Cake image

This recipe is best with fresh sour cherries, but you can use canned sour cherries as well. It combines very nicely the sour flavor with the cake's sweetness. It is a very popular recipe in Romania.

Provided by oanaT

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 7

5 eggs, separated
1 ¼ cups superfine sugar
5 tablespoons sunflower seed oil
2 cups all-purpose flour
1 lemon, zested
½ teaspoon vanilla extract, or more to taste
2 ¼ cups pitted sour cherries

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
  • Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
  • Blend the yolks and oil together in a bowl.
  • Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
  • Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 48.6 g, Cholesterol 93 mg, Fat 9.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 1.5 g, Sodium 36.9 mg, Sugar 28.3 g

LEMON CHERRY CAKE



Lemon Cherry Cake image

Our family loves cherries, so this cake is the perfect way to end any meal. The combination of sweet cherries and lemon peel gives the yellow cake a distinctive flavor, and no one can resist the yummy cream cheese topping. -Janice Greenhalgh, Florence, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 15

1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries
3/4 cup butter, softened
1-3/4 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups whole milk
TOPPING:
1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
2 teaspoons grated lemon zest
3-1/2 to 4 cups confectioners' sugar

Steps:

  • Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

Nutrition Facts : Calories 448 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 306mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.

SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE



Sour Cream Lemon Pound Cake with Cherry Compote image

Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.

Provided by Melissa VanDerLaan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h50m

Yield 16

Number Of Ingredients 19

cooking spray
3 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter
2 ½ cups white sugar
2 teaspoons lemon extract
1 tablespoon lemon zest
1 teaspoon lemon zest
2 tablespoons lemon juice
3 eggs, room temperature
2 cups sour cream
4 cups frozen pitted sweet cherries
¼ cup white sugar
2 tablespoons cold water
2 teaspoons cornstarch
¼ teaspoon almond extract
2 tablespoons lemon juice
1 cup confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
  • Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
  • Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g

TITO'S SHACK CHERRY SOUR



Tito's Shack Cherry Sour image

Back in '97, Tito tossed some black cherries into a bottle and created the first-ever Tito's infusion. Now, we toast to that cherry concoction by sipping a drink inspired by its flavor.

Provided by Tito's Handmade Vodka

Categories     Tito's Handmade Vodka

Time 5m

Yield 1

Number Of Ingredients 6

1 ½ ounces Tito's Handmade Vodka
¼ ounce orange liqueur
1 ounce cherry juice
¼ ounce lemon juice
1 large egg white
ice

Steps:

  • Add all ingredients to a shaker and dry shake.
  • Add ice and shake again. Strain into a glass.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 7.9 g, Fat 0.1 g, Fiber 0 g, Protein 3.7 g, Sodium 59.3 mg

LEMON SOUR CHERRY COFFEECAKE



Lemon Sour Cherry Coffeecake image

Make and share this Lemon Sour Cherry Coffeecake recipe from Food.com.

Provided by swissms

Categories     Quick Breads

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups dried tart cherries
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 1/4 cups granulated sugar
3 tablespoons freshly grated lemon zest
5 eggs
1/4 cup fresh lemon juice
1 cup plain yogurt
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325°F Lightly oil a 12-cup bundt pan.
  • Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain.
  • Sift flour, baking powder, baking soda and salt into a medium bowl.
  • In large bowl combine butter, sugar and lemon zest with electric mixer. Mix until smooth and pale in color, about 5 minutes.
  • Add eggs, one at a time, fully incorporating each egg into batter.
  • Add the lemon juice. Mix well.
  • Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
  • Gently fold the cherries into the batter, taking care not to over mix. Pour batter into the prepared bundt pan, filling two thirds of the pan.
  • Bake on center rack of oven for 1 hour, or until the top is golden brown and center of cake is done. Let cool in the pan on a wire rack for at least 20 minutes.
  • Loosen the sides of the cake with a sharp knife. Invert the pan onto a serving plate. Let cake cool completely.
  • Sift powdered sugar into medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffeecake.

Nutrition Facts : Calories 526.2, Fat 18.5, SaturatedFat 10.9, Cholesterol 120.8, Sodium 283.3, Carbohydrate 83.8, Fiber 1.6, Sugar 50.3, Protein 8

LEMON ICEBOX CAKE



Lemon Icebox Cake image

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 cups heavy whipping cream
3 tablespoons sugar
3 tablespoons grated lemon zest
63 Marie biscuits or Maria cookies
Lemon slices, optional

Steps:

  • In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.

Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

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