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The Cottage Signature Dessert

List of Ingredients




From "The Cottage" in Calumet City. This is their signature dessert

Chef: Carolyn Buster

Ingredients:

1 1/2 pounds day-old French or Vienna Bread
1 pound Butter, Room temperature
2 Cups Sugar
6 - 8 cups frozen raspberries with juice, defrosted
1 Quart Sour Cream sweetened with 2 Tablespoons Light Brown Sugar

Butter the inside of a 10 inch mold that is approximately 3 inches deep and
dust with sugar. Remove crusts and slice bread approx. 1/2 inch thick.
Butter one side of bread slices and line bottom and sides of the mold,
pressing buttered side of bread to dish.

Generously smooth additional over bread-lined mold. Sprinkle with approx 1/2
cup sugar. Add half the raspberries and juice: sprinkle with another 1/2 Cup
sugar; add another layer of buttered bread. Smooth additional butter on the
bread; layer with more sugar and raspberries as before. Finish with a layer
of buttered and sugared bread. Cover with plastic wrap and place a flat
plate or baking sheet on top; weight down evenly and chill on a tray in
refrigerator for six hours to overnight. To serve, unmold by wrapping hot
damp towels around mold and inverting onto a serving plate. For extra color,
pour any remaining strained raspberry sauce over top and sides of cake.
Serve with sweetened sour cream. Garnish with whole fresh raspberries if
desired.

Recipe