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Raspberries and Cream Cake




Source of Recipe


Internet


List of Ingredients




CAKE LAYERS
2 Sara Lee frozen poundcakes, not thawed (10.75 oz. each).

FILLING
1 bag (12 oz.) frozen unsweetened raspberries*, thawed
1 cup sugar
1 envelope unflavored gelatin
2 tablespoons cold water
1 tablespoon fresh lemon juice
2 cups (1 pt.) heavy whipping cream
1/2 cup heavy whipping cream
2 teaspoons sugar


Recipe



With long knife, cut brown crusts off frozen poundcakes so cakes resemble yellow bricks (you won't need crusts in this recipe). Lay cakes on their sides; cut each lengthwise into 4 equal slices.

Remove bottom of an 8-in. springform pan from sides; cover bottom with plastic wrap. Top with poundcake slices, trimming cake around edge to fit. Reserve scraps. Gently remove wrap and cake from pan bottom; set aside.

Cover pan bottom with plastic wrap and repeat Step 2.

Make last cake layer directly on pan bottom (see Note). Fit pan bottom in pan sides. Cut reserved scraps in small pieces; press into gap to make a solid cake layer.

FILLING
Puree raspberries in a blender or food processor. Pour into a strainer set over an 8-cup measure or large bowl. Press puree firmly with back of a wooden spoon until as much as possible as dropped into the bowl. Scrape puree off underside of strainer; discard seeds. Stir sugar into puree.

Sprinkle gelatin over cold water and lemon juice in a small saucepan. Let stand 1 minute then stir with a rubber spatula over medium-low heat until liquid almost boils and gelatin completely dissolves. Stir in about half the raspberry puree and heat until warm. Stir mixture into puree in bowl. Refrigerate (see **Tip**), stirring mixture occasionally, 1 1/2 hours or until gelatin starts to set and mixture thicksn to consistency of unbeaten egg whites.

Meanwhile beat cream in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Whisk a large spoonful of cream into raspberry mixture, then fold in remaining cream.

Reserve 1 cup; pour half (about 2 cups) remaining filling over cake layer in pan. Top with another cake layer by picking up and reassembling trimmed pieces of cake in place. Fill in any gaps with pieces of cake scraps. Top with remaining filling, the remaining cake layer. Spread reserved 1 cup filling over top of cake.

Cover with a bowl or cake keeper and refrigerate overnight or up to 3 days.

Up to 4 hours before serving: beat 1/2 cup heavy cream and sugar in a medium bowl until stiff peaks form when beaters are lifted. Run a knife around edge of cake. Loosen and remove pan sides. To remove cake from pan bottom, hold cake close to serving plate and carefully ease cake onto plate. (or leave cake on pan bottom). Spread whipped cream around sides of cake.

TO SERVE
Garnish with mint and raspberries. Serve with raspberry sauce: Puree and strain 1 bag (12 oz) thawed frozen unsweetened raspberries, as in Step 5. Pour into a serving bowl; add 1/3 cup sugar and stir until dissolved.

* instead of raspberries, use strawberries, following the exact same directions.

**TIP**:
To speed gelling of the puree-gelatin mixture, set the bowl in a larger bowl of ice water and stir often with a rubber spatula until the consistency of unbeaten egg whites.

NOTE
If using a tin (versus aluminum) springform pan, line the sides with plastic wrap before assembling the bottom cake layer and filling. Tin may cause the filling touching it to darken.