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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

RASPBERRY LEMON LAYER CAKE Recipe

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This recipe for RASPBERRY LEMON LAYER CAKE is from Bergevin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound cake (Sara Lee is perfect)
1 1/2 pints raspberries
1 jar lemon curd
1 pint heavy whipping cream
3 tbsp. orange liquor or syrup
3 tbsp. powdered sugar
Directions:
Directions:
Slice cake lengthwise into 3 layers using serrated knife. Whip the cream, powdered sugar and liquor or syrup to firm peaks; set aside. Layer in the following order, lemon curd, raspberries and whipped cream, repeat for each layer. Garnish with raspberrry syrup.
Personal Notes:
Personal Notes:
You can use blueberries or sliced strawberries in place of raspberries. Garnish with blueberries or sliced strawberries. I found it easier to slice the cake into two layers.

 

 

 

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