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Yield
Makes 8 to 10 servings

How to Make It

Step 1

Cut 10 (1/2-inch-thick) slices from cake. Arrange slices in a single layer on bottom of a 9-inch springform pan, trimming as needed to snugly cover pan. Save remaining cake for another use.

Step 2

Stir together vanilla ice cream and blueberry preserves in a medium bowl. Spread blueberry ice-cream mixture over cake slices. Cover and freeze 1 hour.

Step 3

Stir together softened raspberry sorbet and raspberry preserves in a medium bowl. Spread raspberry sorbet mixture over blueberry ice-cream mixture. Cover and freeze 3 hours to 2 days.

Step 4

Process frozen raspberries, honey, and 2 Tbsp. water in a blender until smooth. Press raspberry mixture through a wire-mesh strainer using the back of a spoon. Discard pulp and seeds. Chill until ready to serve.

Step 5

Just before serving, beat cream and sugar at medium speed until soft peaks form. Gently run a sharp knife around edge of cake to loosen. Remove springform pan. Spread whipped cream over frozen cake. Drizzle with raspberry-honey sauce.

Step 6

Note: We tested with Sara Lee All Butter Pound Cake, Bonne Maman Raspberry Preserves, Smucker's Orchard's Finest Northwoods Blueberry Preserves, and Whole Fruit Raspberry Sorbet.

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