June 23, 2017
RASPBERRY LAYER CAKE
I love summer months...
that is until temps reach 100 degrees.
We all look for easy recipes to keep us cool, calm and collected.
This is a delightful and easy dessert to put together in no time.
It allows you to serve your guests and family an elegant
refreshing sweet ending showcasing those beautiful summer berries!
Raspberry Layer Cake
2 frozen pound cakes
3 c. vanilla ice cream
4 c. raspberry sorbet
1 pt. fresh raspberries
3 tbsp. Chambord
Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens -- about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours.