Cake Recipes M-Z



 

Raspberry Icebox Cake

2 pints (4 cups) fresh raspberries
2 cups (1 pint) heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 (3 ounce) packages lady fingers, divided

Rinse raspberries lightly; drain. Save a few raspberries for garnish.

Beat cream with sugar and vanilla extract until stiff.

Fill an 8-inch springform pan alternately with layers of lady fingers, raspberries and whipped cream, using only 2 packages of lady fingers, ending with cream. Chill for 10 to 12 hours.

Just before serving, remove sides from pan and place cake on serving plate. Stand remaining lady fingers around sides of cake, pressing lightly to adhere. Garnish with reserved raspberries.

Serves 10.