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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
1 cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9- x 5-in loaf pan with parchment paper, leaving an overhang of 3-inches on the two long sides. Place all but 1/4 cup of the raspberries in a small bowl and mash with a fork. Push the mashed raspberries through a mesh strainer into a bowl, discarding the seeds. Stir 1/4 cup powdered sugar into the mashed raspberries.

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  • In a large bowl, using an electric mixer, whip the cream, remaining 1/2 cup powdered sugar, and vanilla to medium-soft peaks. Reserve 2 Tbs. of the raspberry puree for serving then fold the remaining puree into the cream.

  • Place 3 to 4 ice cream sandwiches in bottom of prepared loaf pan, cutting to fit. There will be some room on the ends of the pan. Spoon one third of the cream mixture on top, spreading until smooth (some will settle in the gaps at the eds of the pan). Repeat layers, two more times, using 4 ice cream sandwiches crosswise on the final layer. If desired, transfer remaining cream to a large piping bag fitted with a star tip and pipe rosettes on final layer. Freeze until firm, at least 4 hours. To serve, spoon over reserved raspberry puree, reserved raspberries, and fresh blackberries, blueberries, and strawberries.

Tips

Cake can be made ahead and frozen overnight. Finish with reserved puree and all berries just prior to serving.

Nutrition Facts

425 calories; fat 24g; cholesterol 69mg; saturated fat 12g; carbohydrates 50g; mono fat 6g; poly fat 3g; trans fatty acid 1g; insoluble fiber 2g; sugars 31g; protein 5g; vitamin a 250.1RE; vitamin a 927.7IU; vitamin c 11.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 41.1mcg; vitamin b12 0.1mcg; sodium 126mg; potassium 200mg; calcium 114mg; iron 1mg.
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