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Moulded Raspberry Cake Recipe
|Frozen raspberries in syrup||80 Ounce, thawed (8 Packages, 10 Ounce Each)|
|Ladyfinger||9 Ounce, split in half (3 Packages, 3 Ounce Each)|
|Heavy cream||2 Cup (32 tbs)|
|Candied violets||1 Ounce|
Serving size: Complete recipe
Calories 4375 Calories from Fat 1645
% Daily Value*
Total Fat 187 g287.8%
Saturated Fat 110.6 g553.2%
Trans Fat 0 g
Cholesterol 657.6 mg
Sodium 216 mg9%
Total Carbohydrates 688 g229.3%
Dietary Fiber 89.2 g356.7%
Sugars 554.7 g
Protein 31 g61.7%
Vitamin A 160.3% Vitamin C 661.5%
Calcium 84.4% Iron 75.7%
*Based on a 2000 Calorie diet
Lightly brush ladyfingers with Cointreau.
Line bottom and sides of a 12 by 4 by 2 1/2 bread pan with ladyfingers.
Spoon 1/3 of raspberries over ladyfingers.
Top with another layer of ladyfingers.
Repeat process twice to fill pan.
Trim ladyfingers flush with edge of pan.
Cover tightly with foil, so pan can be inverted.
Refrigerate overnight, turning cake over several times.
When ready to serve, remove foil and invert pan onto serving plate.
Whip cream with 1/4 cup Cointreau and spread heavily over sides and top.
Garnish with candied violets, if desired.