Recipe: Frozen Raspberry Layer Cake
- Two (10 3/4-ounce) frozen pound cakes, crust eliminated, sliced up directly into 1/4-inch-thick slices
- 3 pot(azines) vanilla flavor soft ice cream, somewhat softened
- Some cup(utes) raspberry sorbet, slightly melted
- A single pint(utes) clean raspberries, rinsed along with selected around
- Three tablespoon(ersus) Chambord, or other raspberry-flavored liqueur
- Make the particular griddle: Find and cut out a new 9-inch eliptical coming from parchment cardstock along with fit that to the bottom of the 9-inch springform griddle. Eliminate any 3- through 27-inch deprive involving parchment as well as work with within your pot. Recording to risk-free parchment paper and set aside.
- Put together the particular cake: Protect the bottom of the particular skillet using a solitary layer involving lb cake cuts and also spread the particular frozen goodies consistently in the cake. Deep freeze until frozen goodies solidifies — concerning 25 moments. Propagate 2 cups sorbet over the ice cream then yet another layer involving lb . cake slices. Return cake to the fridge for Ten mins. Incorporate your raspberries and the Chambord collectively in a tiny dish. Remove the cake skillet from deep freeze and place the berry uniformly on the cake. Leading which has a last layer of lb cake as well as the remaining sorbet. Cover firmly along with plastic material wrap along with freeze till company — at least four hrs.
Frozen Raspberry Layer Cake is ready to serve.