BLCC: BERRIES, LEMON CURD CAKES
Provided by Rachael Ray : Food Network
Categories dessert
Time 6m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Arrange sponge cake on serving dish. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, whipped cream and lemon zest.
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Smart Hero
[email protected]I'm so glad I tried this recipe. These cakes were a delicious and easy-to-make treat.
Md.shohel Rana
[email protected]These cakes are the perfect balance of sweet and tart. I love the combination of berries, lemon curd, and coconut.
Sipho Bandezi
[email protected]These cakes were the perfect addition to my summer party. They were light and refreshing, and everyone loved them.
blackwidowvr1
[email protected]I made these cakes for a bake sale and they were a huge hit! Everyone loved them.
Carl Ashraf
[email protected]These cakes were a bit too sweet for my taste, but they were still enjoyable.
Ariuan Khan
[email protected]I'm not a fan of coconut, but these cakes were still delicious. The lemon curd and berries were the perfect balance to the coconut flavor.
Jackie Twino
[email protected]These cakes were easy to make and turned out great!
Victoria Justin
[email protected]These cakes were amazing! I'm so glad I found this recipe.
drip lord
[email protected]The cakes were a little dry. I think I should have added more liquid to the batter.
Gihan Madhushani
[email protected]These cakes were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
anosha ayaz
[email protected]I love the unique flavor combination of these cakes. The berries and lemon curd are a classic pairing, but the coconut adds a fun twist. I'll definitely be making these again.
Samuel Osazuwa
[email protected]These cakes were easy to make and turned out beautifully. The recipe was clear and concise, and the cakes baked evenly. I'm so glad I tried them.
Kayemba Colline
[email protected]I'm not usually a fan of coconut, but these cakes changed my mind. The subtle sweetness of the coconut paired perfectly with the tartness of the berries and the tangy lemon curd. Yum!
Kigonya Nadim
[email protected]These BLCC cakes were a hit at my last dinner party! The combination of berries, lemon curd, and coconut was divine. I'll definitely be making them again.