| 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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