|
Raspberry-Lemon Cream Cake
Ingredients
2 ounces cream cheese, softened
3 tablespoons confectioners' sugar
1 cup heavy or whipping cream
1/4 teaspoon vanilla extract
1 frozen all-butter pound cake (10 3/4 ounces), thawed
1/2 cup prepared lemon curd
2 cups raspberries
3 tablespoons seedless red-raspberry jam
Lemon-peel strips for garnish
Directions
1. Prepare frosting: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth. Add cream and vanilla; increase speed to high and beat until stiff peaks form. Refrigerate frosting while assembling cake.
2. Assemble cake: Cut pound cake horizontally into 3 even slices. Place bottom slice on platter; spread with half of lemon curd. Reserve 1/2 cup raspberries for garnish. Arrange half of remaining raspberries over lemon curd. Spread 1 side of each remaining pound-cake slice with jam. Place 1 pound-cake slice, jam side down, over raspberry-topped cake. Repeat with remaining lemon curd, raspberries, and pound cake. Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap. Refrigerate 2 hours or overnight.
3. To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices.
|
Cooking Information
|
|
Yields
|
12 servings
|
|
Prep Time
|
25 minutes
|
|
