Summer Berry Stack Cake with Lemon Curd and Lime Cream

Instructions

1. 1

   Whisk ¾ cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in ⅔ cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat, cover, and let cool.

2. 2

   Preheat oven to 350°F (175°C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
3. 3

   Melt 1 cup butter in a microwave-safe bowl, heating for 2 to 3 minutes. Mix with graham cracker crumbs and ½ cup sugar. Press the crust mixture into the bottom of one prepared pan.

4. 4

   Bake the crust in the preheated oven until slightly browned, about 10 minutes. Leave oven on.

5. 5

   Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together using an electric mixer until smooth. Mix in sour cream, then gently fold in blueberries, blackberries, and raspberries. Pour half the batter over the baked crust and the remaining half into the second prepared pan.

6. 6

   Bake both pans in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely.

7. 7

   Beat cream cheese with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest, mixing well. Fold in whipped topping.

8. 8

   Scatter dollops of lemon curd over the crusted cake layer every few inches. Spread half the cream cheese mixture over the lemon curd. Carefully flip the second cake layer onto a cake rack, then gently place it on top of the cheese layer. Smooth the remaining cream cheese mixture on top.

9. 9

   Melt white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each interval, for 1 to 3 minutes total. Drizzle over the top of the cake. Cover and refrigerate until chocolate and cheese layers are set, about 3 hours.