1 cup factory-made or do-it-yourself conserves, divided
1 9×5 cake, cut of prime, bottom and sides (saved for an additional use)
To make the blueberry sauce:
Combine three cups of recent (or frozen) blueberries with 1/2 cup sugar and a couple of tablespoons water in an exceedingly deep pan. Heat on medium till the mixtures begins to boil. cut back the warmth slightly to take care of a simmer, and cook till the blueberries pop and also the sauce thickens, regarding five minutes. Add the juice and cook till the mixture is sort of reduced by [*fr1] (about ten minutes.) you may want one 1/2 cups of sauce. take away from the warmth and funky. Refrigerate till able to use. (Keep the additional 1/3 cup of recent blueberries prepared – they’re supplementary at the tip.)
When able to build the frozen dessert, line a 9×5 in. loaf pan with wrapping ensuring there’s heaps of additional hangover on all sides. Set aside.
Prepare the cake by slicing into 1/2″ items removing the dark ends, and sides if desired for a prettier presentation. Set aside.
To prepare the lemon cream:
In the bowl of a stand mixer mix the cream cheese cheese, granulated sugar, and lemon rind. mix till swish. flip the mixer on low and slowly add the light whipping cream till it’s incorporated and getting down to thicken. Increase the speed to medium, then high, and beat till medium peaks kind. It will not take long.
Transfer 1/3 of the cream to a instrumentation with a decent fitting lid and refrigerate till required. this can be wont to “ice” the cake.
Gently fold in 1/2 cup of conserves into the remaining cream cheese mixture. currently you are able to assemble the frozen dessert.
Place a layer of cake within the bottom of the ready pan, cutting to suit PRN. unfold 1/4 of the lemon cream over the cake and use the rear of a spoon to swish the surface (place the remaining lemon cream within the icebox till required again).
Place the pan within the deep freezer for 5-10 minutes, then spoon 1/2 cup of the blueberry sauce in mounds over the lemon cream. unfold gently with a clean spoon to hide the cream. Place the pan back within the deep freezer for regarding ten minutes.
Drizzle 1/4 cup of the conserves over the blueberry sauce. Spoon 1/3 of the remaining lemon cream over the curd and swish equally with the rear of a spoon. prime with another layer of cake.
Repeat the method with 1/2 of the remaining lemon cream, 1/2 cup blueberry sauce, and also the remaining conserves, state change between layers PRN.
Finish with a layer of lemon cream and a final layer of cake. The cake could extend over the highest of the pan counting on however thick you chop the cake. this can be wherever you wish that additional long items of wrapping to come back up and over the cake to carry it dead.
Wrap the complete cake in wrapping and freeze for a minimum of eight hours or long.
When able to serve, take away the wrapping and invert the cake onto a serving platter. Peel off the wrapping and trim the edges of the cake with a knife, if desired, to form a straight edge.
Spread the highest and sides of the cake with the remaining cream cheese cream. If needed, whisk the cream till soft peaks kind once more.
Place the iced cake within the deep freezer a minimum of quarter-hour or till able to serve.
To serve, combine the 1/3 cup recent blueberries into the remaining blueberry sauce and spoon over the cake.