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Category: Desserts
Prep Time: Cook Time: Total Time:
2 small or 1 medium purchased pound cakes, or 1 rectangular angel food cake
1 (10 oz) package frozen red raspberries in syrup, thawed
1/2 cup raspberry flavor liqueur
1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1/4 cup milk
1 cup whipping cream
1/2 pint fresh raspberries
Chocolate curls
Using a rubber spatula or back of a wooden spoon, press thawed raspberries through a medium sieve set over a small bowl. Add liqueur to the liquid in bowl and mix well.
In a large bowl, combine cream cheese, sugar, and milk in a large bowl and beat with a mixer on medium until blended and smooth.
Beat whipping cream with mixer until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
With a serrated knife, cut cake cross-wise into three layers. Trim crusty edges. Place 1 layer of cake, smooth side down, onto a plate. With a pastry brush, brush 1/3 of the raspberry syrup over the cake. Evenly spread 1 cup cream cheese filling over the top.
Place second layer of cake, smooth side down, over filling. Brush half of remaining syrup over cake, and top with 1 cup filling and 3/4 cup raspberries. Place remaining cake layer, smooth side down, over raspberries. Brush with remaining syrup over cake, and top with remaining filling. Cover loosely and refrigerate for at least 4 hours or up to overnight. To serve, scatter remaining 1/4 cup raspberries over cake and garnish with chocolate curls.
CHRISTMAS EVE DESSERT
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Category: Desserts
Prep Time: Cook Time: Total Time:
2 small or 1 medium purchased pound cakes, or 1 rectangular angel food cake
1 (10 oz) package frozen red raspberries in syrup, thawed
1/2 cup raspberry flavor liqueur
1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1/4 cup milk
1 cup whipping cream
1/2 pint fresh raspberries
Chocolate curls
Using a rubber spatula or back of a wooden spoon, press thawed raspberries through a medium sieve set over a small bowl. Add liqueur to the liquid in bowl and mix well.
In a large bowl, combine cream cheese, sugar, and milk in a large bowl and beat with a mixer on medium until blended and smooth.
Beat whipping cream with mixer until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
With a serrated knife, cut cake cross-wise into three layers. Trim crusty edges. Place 1 layer of cake, smooth side down, onto a plate. With a pastry brush, brush 1/3 of the raspberry syrup over the cake. Evenly spread 1 cup cream cheese filling over the top.
Place second layer of cake, smooth side down, over filling. Brush half of remaining syrup over cake, and top with 1 cup filling and 3/4 cup raspberries. Place remaining cake layer, smooth side down, over raspberries. Brush with remaining syrup over cake, and top with remaining filling. Cover loosely and refrigerate for at least 4 hours or up to overnight. To serve, scatter remaining 1/4 cup raspberries over cake and garnish with chocolate curls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.