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My review
Heavenly Raspberry Dessert
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Jody
"Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well."
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Ingredients
2 h 30 m servings 357 calsOriginal recipe yields 10 servings (1 9-inch dessert cake)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Footnotes
- Cook's Note:
- Whipped cream can be sweetened to taste with sugar if desired.
- It looks fabulous on a decorative plate and garnished with fresh lavender flowers placed around the outside.
- If necessary, use a tea towel dampened with warm water to help the cake slip out of the pan.
Nutrition Facts
Per Serving: 357 calories; 18 g fat; 46.6 g carbohydrates; 4.8 g protein; 65 mg cholesterol; 335 mg sodium. Full nutrition