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Frozen Raspberry Layer Cake

Ingredients

  • 2 frozen pound cakes
  • 3 c. vanilla ice cream
  • 4 c. raspberry sorbet
  • 1 pt. fresh raspberries
  • 3 tbsp. Chambord

Directions

  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
  2. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
  3. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices.
  4. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake.
  5. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.
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