Matzon-Blueberry Icebox Cake

By carol gorman

Ingredients

• 1/2 cup plus 5 tbsp superfine sugar
• 1 pkg (8 oz) cream cheese, softened
• 1 3/4 cups heavy cream
• 3/4 cup frozen wild Maine blueberries, thawed
• 6 matzohs
• Red and blue liquid food coloring

Details

Adapted from familycircle.com

Preparation

Step 1

or overnight

Line an 8 x 8-inch baking dish with plastic wrap, leaving overhang on 2 sides.

In a glass measuring cup, combine 1/4 cup water and 2 tbsp sugar. Microwave 1 minute, then stir until sugar is dissolved to make a simple syrup.


Beat cream cheese in a medium bowl until smooth. Add 1 cup cream and 1/2 cup sugar. Beat until fluffy and smooth. Fold in blueberries.

Place 1 matzoh in prepared dish, generously brush with simple syrup and spread a generous 1/2 cup blueberry mixture over matzoh to edges. Repeat layering 4 times, top with remaining matzoh and brush liberally with simple syrup. Use overhanging plastic to cover stack, and seal with another piece of plastic wrap. Refrigerate 4 hours or overnight.

Uncover stack and invert onto a plate. Remove and discard plastic. Beat 3/4 cup cream with 3 tbsp sugar and a few drops each of red and blue food coloring to create a purple hue. Spread whipped cream on top and sides of cake and serve.