No-Bake Berries & Cream Cake

• Lemon-Honey Syrup
• 1/3 cup water
• 2 tablespoons raw honey
• 1 lemon, zest and juice
• 10 basil leaves
• The Cake
• 1/4 cup water
• 1 cup blueberry preserves
• 1 1/4 cups blueberries
• 3/4 cup black raspberries
• 8 ounces Neufchatel cheese, softened
• 1/4 cup confectioners sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• a few basil leaves, minced
• 1 loaf of pound cake (approx. 9" x 4" x 4"), cut into 1/3-inch slices
• lemon-honey syrup

1. Combine the water, honey, and lemon zest in a small sauce pan. Heat until the honey has completely dissolved into the water, then remove from heat. Muddle the basil and add it to the pan. Let sit for 20 minutes, then strain and stir in the lemon juice.
2. Combine the water, berries, and preserves in a sauce pan. Cook over medium heat until it begins to thicken (approximately 15 minutes). Remove from heat and let cool.
3. Beat together the Neufchatel, confectioners sugar, and vanilla. In a separate bowl, whip the heavy cream to stiff peaks, then fold in the Neufchatel mixture.
4. Arrange pound cake slices on the bottom of a 9-inch springform pan, cutting to fill in gaps where needed. Brush the pound cake layer with a healthy amount of the lemon-honey syrup. Spread half of the berry mixture on top of the pound cake and sprinkle with minced basil. Spread half of the whipped cream over top of the berry layer. Repeat with another layer of pound cake, lemon-honey syrup, remaining berry mixture, basil, and the rest of the whipped cream.
5. Cover cake with plastic wrap and refrigerate for at least 5 hours, or overnight. When ready to serve, run a knife around the inner edge of the pan. Release from the pan and top with fresh berries.

lemonhoney syrup, water, honey, lemon, basil, water, preserves, blueberries, black raspberries, cheese, confectioners sugar, vanilla, heavy cream, basil, cake, lemonhoney syrup

Taken from food52.com/recipes/30066-no-bake-berries-cream-cake (may not work)