FROZEN RASPBERRY LAYER CAKE

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.