When I stumbled across wild blackberries on the side of the road on vacation, I was reminded of my childhood when we would go to my grandparents cabin, pick wild blackberries on the side of the road near the community pool, and to make this blackberry cake. This is light and airy cake, and best part for hot summer months when berries are in season: doesn’t require turning on the oven.
Ingredients
- 2 cups (1 pint) whipping cream
- 2 (8-oz) packages of cream cheese
- ¾ cup sugar
- 4 (3-oz) packages of ladyfingers
- 1 (21-oz) can blackberry pie filling
- blackberries
- chopped walnuts
Method
- Whip the whipping cream to stiff peaks.
- Cream together the sugar and the cream cheese.
- Fold the whipped cream into the cream cheese mixture.
- Line the sides and bottom of a 10-inch springform pan with ladyfingers.
- Divide the cream filling into thirds.
- Spread a third of the cream filling over the bottom layer of ladyfingers. Next layer one-half of the pie filling on top of the cream layer.
- Alternate layers of ladyfingers, cream filling, and pie filling ending with cream filling on the top.
- Decorate with chopped walnuts or fresh berries.
- Refrigerate 3-4 hours before serving.
I just made a smaller variation of this in a loaf pan. First, made a ladyfinger substitute from this tiramisu recipe, made pie filling from fresh picked wild blackberries:
- 1 cup fresh berries
- 1 Tbsp granulated erythritol
- 2 drops liquid sucralose
- 1 drop liquid stevia
- 1½ tsp lemon juice
- ½ tsp lemon zest
- ⅛ tsp xanthan gum
by heating over medium heat for ~5 mins, and halved the cream and cream cheese from above and sweetened it with 4 drops of liquid sucralose and 2 drops of liquid stevia.
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