Moulded Raspberry Cake
|Frozen raspberries in syrup||80 Ounce, thawed (8 Packages, 10 Ounce Each)|
|Ladyfinger||9 Ounce, split in half (3 Packages, 3 Ounce Each)|
|Heavy cream||2 Cup (32 tbs)|
|Candied violets||1 Ounce|
Let raspberries drain in a strainer 1 hour.
Lightly brush ladyfingers with Cointreau.
Line bottom and sides of a 12 by 4 by 2 1/2 bread pan with ladyfingers.
Spoon 1/3 of raspberries over ladyfingers.
Top with another layer of ladyfingers.
Repeat process twice to fill pan.
Trim ladyfingers flush with edge of pan.
Cover tightly with foil, so pan can be inverted.
Refrigerate overnight, turning cake over several times.
When ready to serve, remove foil and invert pan onto serving plate.
Whip cream with 1/4 cup Cointreau and spread heavily over sides and top.
Garnish with candied violets, if desired.