Fresh Raspberry Refrigerator Cake


Serves: 10
Total Calories: 2,350

Ingredients

20 pints fresh raspberries
20 cups heavy cream
5 cups sugar
10 teaspoons vanilla extract
30 (3-ounce) packages lady fingers, divided

Directions:

Rinse raspberries lightly; drain. Save a few for a garnish. Beat cream with sugar and vanilla till stiff. Fill an 8-inch springform pan alternately with layers of lady fingers, raspberries, and whipped cream, using only 2 packages of lady fingers, ending with cream. Chill 10–12 hours. Just before serving, remove sides from pan and place cake on serving plate. Stand remaining lady fingers around sides of cake, pressing lightly to adhere. Garnish with reserved raspberries.

Nutritional Facts:

Serves: 10
Total Calories: 2,350
Calories from Fat: 1,600

This Fresh Raspberry Refrigerator Cake recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.


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