Quick Raspberry Torte - cooking recipe
Ingredients
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3/4 cup whipping cream
1 tablespoon confectioners' sugar
2 (3 1/2 ounce) cartons hunt snack pack pudding (or other)
1 loaf frozen pound cake, thawed (10-3/4 ounces)
1/3 cup raspberry jam, divided
Preparation
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In a small mixing bowl, beat cream until soft peaks form.
Add confectioners' sugar; beat until stiff peaks form.
Place pudding in a bowl; fold in whipped cream.
Split cake into three horizontal layers.
Spread half of the jam over the bottom layer; repeat layers.
Top with third cake layer.
Cut into slices; dollop with pudding mixture.
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