frozen raspberry layer cake

Name: Frozen Raspberry Layer Cake
Prep time: 5 h 50 min
Yield: 8
Ingredients: 2 - 11 oz - frozen pound cakes, crusts removed, sliced into 1/4" thick slices; 3 cup(s) vanilla ice cream, slightly softened; 4 cup(s) raspberry sorbet, slightly softened; 1 pint(s) raspberries, rinsed; 4 tablespoon(s) chambord (raspberry liqueur)

(2 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmm!

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(2 ratings)

yield 8 - 10

prep time 5 Hr 50 Min

Ingredients For frozen raspberry layer cake

2 - 11 oz

frozen pound cakes, crusts removed, sliced into 1/4" thick slices
3 c

vanilla ice cream, slightly softened
4 c

raspberry sorbet, slightly softened
1 pt

raspberries, rinsed
4 Tbsp

chambord (raspberry liqueur)

How To Make frozen raspberry layer cake

1
PREPARE 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.

2
ASSEMBLY: 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.
3
Spread 2 C sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
4
Combine raspberries & Chambord together in small bowl. Remove cake pan from freezer & place berries evenly over cake.
5
Top with a final layer of pound cake & remaining sorbet. Wrap tightly with plastic wrap & freeze until firm - at least 5 hours.
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