Every birthday celebration deserves a homemade cake, but using the oven during summer heat can prove less than appealing. The solution? Put together our frozen layer cake — it requires no baking and is easy to assemble. No need to let on that it comes together easily with store-bought raspberry sorbet, vanilla ice cream, frozen pound cake, and fresh raspberries. Pipe on a whipped-cream border if you wish or just add candles.
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2
frozen pound cakes
3
c.
vanilla ice cream
4
c.
raspberry sorbet
1
pt.
fresh raspberries
3
tbsp.
Chambord
- Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
- Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.
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