Frozen Raspberry Layer Cake
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|2||saralee pound cakes, crusts removed and cut into 1/4th inch slices|
|3 c||vanilla ice cream, slightly softened|
|4 c||raspberry sorbe, slightly softened|
|1 pt||fresh raspberrys|
|3 Tbsp||chambord, or other raspberry flavored liqueur|
Augusta, GA (pop. 610,828)
Member Since Apr 2011
A very refreshing cake, especially for the lazy days of summer...Very simple b;ut time consuming but the end result is well worth the effort. Hope you will enjoy
Trace and cut out a 9 in. circle from parchment paper and fit it into the bottom of a 9 inch springform pan. Cut out a 3 by 27 inch strip of parchment and fit around the inside of the pan. Tape to secure.
Cover the bottom of the pan with a single layer of cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 cups of the sorbet over the ice cream followed by another lay of pound cake slices. Return cake to the freezer for 10 minutes.
Combine the Chambord and the raspberries together in a small bowl. Remove the cake pan from the freezer and place the berries evenly over the cake. Top with the final layer of cake and the sorbet on top of the cake.
Wrap tightly with plastic wrap and freeze for at least four hours. Keep remainder in the freezer, if there is any left...