| 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 |
pk |
(10-ounce) frozen raspberries; thawed |
| 1/4 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
RASPBERRY SAUCE
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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