Mmmmmmmmmmmmm!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Cakes
Number Of Ingredients 5
Steps:
- PREPARE THE PAN: Trace & cut out a 9" circle from parchment paper & fit it into the bottom of a 9" springform pan. Cut out a 3" x 27" strip of parchment & fit around inside of pan. Tape (outside section) to secure parchment paper & set aside.
- ASSEMBLY: Cover bottom of pan with a single layer of pound cake slices & spread ice cream evenly over cake. Freeze until ice cream hardens - about 30 minutes.
- Spread 2 C sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
- Combine raspberries & Chambord together in small bowl. Remove cake pan from freezer & place berries evenly over cake.
- Top with a final layer of pound cake & remaining sorbet. Wrap tightly with plastic wrap & freeze until firm - at least 5 hours.
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