FRESH RASPBERRY ICEBOX CAKE
Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.
Nutrition Facts : Calories 421 calories, Fat 35g fat (21g saturated fat), Cholesterol 91mg cholesterol, Sodium 132mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
LIMONCELLO CAKE RECIPE
This Limoncello Cake is supremely moist, delightfully easy and just bursting with bright lemon flavor. This moist and fluffy cake with a blend of citrusy, yet sweet vanilla flavors all drizzled with a limoncello glaze is seriously spectacular! Enjoy with your morning coffee, serve it with a tray of tea for an afternoon treat, or as dessert with after dinner drinks.
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
- In a large bowl, whisk together the all purpose flour, baking powder and salt.
- In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using).
- Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.
- Transfer the batter to the prepared pan and smooth top.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
- Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.
Nutrition Facts : Calories 394 kcal, Carbohydrate 54 g, Protein 4 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 138 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 12 g, ServingSize 1 serving
LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE WITH FRESH RASPBERRIES
Steps:
- In a large, chilled bowl, combine limoncello, sugar, vanilla extract, lemon juice, and cream. Beat with chilled beaters to stiff peaks. Place a layer of shortbread rounds in a large trifle dish. Top with about an inch of cream. Continue layering, ending with cream. Cover and chill this overnight in fridge. Before serving, sprinkle lemon zest over the top and pile high with berries of your choice.
LIMONCELLO
Truly worth the time required to create this distinguished ice cold refreshing drink.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time P21DT40m
Yield 34
Number Of Ingredients 4
Steps:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
- Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
- Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g
More about "limoncello spiked shortbread icebox cake with fresh raspberries food"
RASPBERRY ICEBOX CAKE - COOKING CLASSY
From cookingclassy.com
RASPBERRY ALMOND SHORTBREAD ICEBOX CAKE | THE BEST …
From lifeloveandsugar.com
21 ICEBOX CAKE RECIPES - ICEBOX CAKE DESSERTS - REDBOOK
From redbookmag.com
REFRESHING LIMONCELLO CAKE WITH RASPBERRY FILLING
From pinabresciani.com
THE ULTIMATE LEMON ICEBOX CAKE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 4 hrs 20 minsCategory Cake, DessertPublished Jul 9, 2021
FAST LIMONCELLO RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOASTED MARSHMALLOW NUTELLA PIE - WALKER'S SHORTBREAD INC.
From us.walkersshortbread.com
RASPBERRY ALMOND SHORTBREAD ICEBOX CAKE
From us.walkersshortbread.com
LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE WITH FRESH RASPBERRIES ...
From pinterest.com
LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE WITH FRESH RASPBERRIES ...
From pinterest.com
27 DELICIOUS NO-BAKE ICEBOX CAKE RECIPES - TASTY
From tasty.co
LIMONCELLO | RICARDO
From ricardocuisine.com
LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE WITH FRESH RASPBERRIES …
From app.cookeatshare.com
25 BEST ICEBOX CAKES - INSANELY GOOD
From insanelygoodrecipes.com
RASPBERRY ARCHIVES - PAGE 4 OF 8 - WILLOW BIRD BAKING
From willowbirdbaking.com
LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE WITH FRESH RASPBERRIES ...
From pinterest.com
RECIPES | ICEBOX CAKE, RECIPES, SUMMER COOKING - PINTEREST
From pinterest.com
LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE WITH FRESH …
From us.walkersshortbread.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love