Berry Lasagna Cake
Votes: 3
Time: 6 hours 30 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
As the name suggests, this pastry shares its shape and layering with the popular Italian dish. This dessert is quite quick and easy to make if you already have pound cake. Its texture is perfect for layering with whipped cream and berry sauce. Freezing the pound cake beforehand is recommended for easy slicing. Layer the pound cake, fresh raspberry sauce, coconut flakes, whipped cream, and fresh blueberries into a lasagna. Refrigerate until the cake is firm, then serve. This berry lasagna will look exquisite on the table, and its vibrant, creamy, berry flavor will be a hit with everyone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of sugar
- 350 g fresh raspberries
- 1 cup heavy cream
- 1 tbsp vanilla extract
- 2 frozen pound cakes 300 grams each
- 0.5 cup coconut flakes
- 350 g fresh blueberries
We recommend
Recipes with similar ingredients: sugar, raspberry, cream, vanilla extract, cupcake, coconut flakes, blueberry
Cooking the dish according to the recipe:
- In a small saucepan, heat 1 cup sugar and 1/3 cup water over medium heat until the sugar is completely dissolved, about 5 minutes. Pour the sugar syrup into a blender and add the raspberries. Blend until smooth. Strain the raspberry sauce through a sieve into a small bowl.
- In a medium bowl, beat the heavy cream, vanilla, and remaining 1/2 cup sugar with a mixer on medium speed until stiff peaks form, 2 to 3 minutes.
- Turn the pound cake on its side and slice lengthwise into 1/4-inch-thick slices to form the lasagna "pasta." Slice the second cake the same way. Place 2 pound cake slices side by side in an 8-inch square baking dish. Drizzle with 1/4 cup raspberry sauce and smooth the top with a spatula. Sprinkle with 2 tablespoons shredded coconut, top with 1/4 cup whipped cream, and sprinkle with a third of the blueberries. Repeat the layers 3 more times to make 4 layers of lasagna. Refrigerate for 6 hours or overnight. Slice and serve.
Categories:
recipe / Desserts / Cakes / Cakes / Food Network - recipes
Similar recipes
