frozen raspberry layer cake
(2 ratings)
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Mmmmmmmmmmmmm!
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(2 ratings)
yield
8 - 10
prep time
5 Hr 50 Min
Ingredients For frozen raspberry layer cake
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2 - 11 ozfrozen pound cakes, crusts removed, sliced into 1/4" thick slices
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3 cvanilla ice cream, slightly softened
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4 craspberry sorbet, slightly softened
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1 ptraspberries, rinsed
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4 Tbspchambord (raspberry liqueur)
How To Make frozen raspberry layer cake
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1PREPARE THE PAN: Trace & cut out a 9" circle from parchment paper & fit it into the bottom of a 9" springform pan. Cut out a 3" x 27" strip of parchment & fit around inside of pan. Tape (outside section) to secure parchment paper & set aside.
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2ASSEMBLY: Cover bottom of pan with a single layer of pound cake slices & spread ice cream evenly over cake. Freeze until ice cream hardens - about 30 minutes.
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3Spread 2 C sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
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4Combine raspberries & Chambord together in small bowl. Remove cake pan from freezer & place berries evenly over cake.
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5Top with a final layer of pound cake & remaining sorbet. Wrap tightly with plastic wrap & freeze until firm - at least 5 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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