| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 8 | Servings | ||
INGREDIENTS
| 1 | Angel, 10.5-ounce food | |
| cake loaf | ||
| 1 | Jar, 11-1/4-ounce lemon | |
| curd | ||
| Sifted powdered sugar | ||
| 1 | 10-ounce frozen | |
| raspberries thawed | ||
| 1/4 | c | Water |
| 1 | T | Lemon juice |
| 1/2 | c | Sugar |
INSTRUCTIONS
Remove crust from cake. Cut cake horizontally into 8 slices; flatten each slice slightly with a rolling pin. Spread each cake slice evenly with lemon curd. Starting from a narrow end, roll up cake slices, jellyroll fashion. Wrap individually in wax paper, and chill. Cut each roll into thirds; sprinkle with powdered sugar. Spoon Raspberry Sauce evenly onto individual dessert plates; top with 3 cake roll slices. Makes 8 servings. RASPBERRY SAUCE: Process frozen raspberries, water and lemon juice in a food processor or blender until pureed. Pour raspberry mixture through a wire-mesh strainer into a saucepan, discarding seeds. Stir in sugar. Bring to a boil over medium heat. Reduce heat, and simmer 10 minutes. Chill. Makes 1 cup. Southern Living Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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