Tri-color Cake ** Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
1: Angel food loaf cake,
1 pint: Chocolate ice cream, soft
1 pint: Raspberry sherbet, soft
1/2 tsp: Almond extract,
1 cup: Whipping cream, whipped and sweetened
Directions:
Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream
on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack
layers on serving platter, beginning with chocolate and alternating
sherbet; freeze several hours or overnight. Fold almond extract into
whipped cream. Frost sides of cake with whipped cream; decorate top
and bottom edges of cake with whipped cream piped through decorator
tube. Return to freezer until cream is firm, at least 1 hour.
Source from luhu.jp
on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack
layers on serving platter, beginning with chocolate and alternating
sherbet; freeze several hours or overnight. Fold almond extract into
whipped cream. Frost sides of cake with whipped cream; decorate top
and bottom edges of cake with whipped cream piped through decorator
tube. Return to freezer until cream is firm, at least 1 hour.
Source from luhu.jp
Tags
Ice cream