Angelfood Rasberry Torte Desserts Recipes


Home  >  Recipes  >  Desserts Recipes   >  Angelfood Rasberry Torte Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      kaposzta salata   lassi   medovnik   gluten free   dipping sauce   hungarian   guacamole   butter cookies   lemonade   blueberry fungee   Condensed Milk Recipe   apple cake   urdu   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   blueberry funge   Indian Chicken Curry   birthday cake   beirox   Burfi   Danish Pastry    nuggets   samoosa   ampalaya   dum biryani   moosa   gulab jamun   1994 3rd Place   cheddar cheese   drumsticks   kanum ma kang mung   red wine and rosemary porterhouse   mustard meatloaf   lamb stew with rosemary dumplings   chicken pasta   cheese balls   skillet enchiladas   targine   apple custard   chinese rice   phirni   tuna ring   chocolate cookies   salsa sauce   apple Salsa   whelks   fajita chicken   apple pinwheels   lemon lime soda   albanian   aljotta   pepsi   Baklava   pinacolada   Cream Cheese Recipe   frappuccino   plain cake   potatos   crab mousse   flounder   mister saleem   coca cola   chicken picata   ground cherry pie   electric lemonade   vanilla cream cake   BBB   turkey wrap   tartar sauce   white sauce   apricot muffins   cheese pizza   lemon lime   vegetable biryani   key lime cake   3B   Lunchbox  


Angelfood Rasberry Torte

Ingredients:

  • 1 prepared angel food cake (16 ounces)
  • 1 quart raspberry sherbet
  • 1 carton (8 ounces) whipped topping, thawed
  • 1/2 cup reduced-sugar raspberry preserves, warmed
  • Fresh raspberries, optional



  • Method:

  • Freeze the cake for at least 2 hours or overnight.
  • Split cake horizontally into three layers.
  • Place bottom layer on a freezer-safe serving plate; spread with about 1 cup sherbet.
  • Repeat layers.
  • Add top cake layer.
  • Fill center with remaining sherbet.
  • Frost top and sides with whipped topping.
  • Gently spread preserves over top of cake.
  • Loosely cover and store in freezer.
  • Thaw in the refrigerator for 30 minutes before slicing with a serrated knife.
  • Garnish with raspberries if desired.





  •  Angelfood Rasberry Torte 

     

     

    Copyright 2009 - 2018, All rights reserved, PagesPak.com