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Double Berry Cream Cake

the.instructor's picture
Ingredients
  Raspberries 1 Pint, washed and drained (2 Cups)
  Blueberries 1 Pint, washed and drained (2 Cups)
  Sugar 1⁄4 Cup (4 tbs)
  Sponge layers 2 (1 Package)
  Vanilla ice cream 1 Pint
Directions

MAKING
1) Stem the raspberries and blueberries.
2) In a bowl, crush 1/2 cup of the raspberries.
3) Mix sugar with raspberries.
4) Allow to stand for 15 minutes and add in remaining berries.
5) Put a sponge layer on the serving plate.
6) Spread the sponge with about 1/3 of the ice cream and half of the berry mixture.

FINALIZING
7) Place the remaining cake layer over the ice cream.
8) Spread the remaining ice cream and berries over the top sponge layer.
9) Place in the refrigerator until well chilled.

SERVING
10) Slice the cake into wedges and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Interest: 
Everyday
Preparation Time: 
60 Minutes
Servings: 
6

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