Best Frozen Raspberry Layer Cake Recipes

Frozen Raspberry Layer Cake image

Provided by Linda Griffith

Categories Cakes

Time 4h30m

Number Of Ingredients 5

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

Steps:

1. 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.
2. 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.
3. 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.
4. Wrap tightly with plastic wrap and freeze for at least four hours. Keep remainder in the freezer, if there is any left...

Frozen Raspberry Layer Cake image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Cakes

Number Of Ingredients 5

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)

Steps:

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