RASPBERRY CAKES FOR TWO
Steps:
- 1. For frosting, in small bowl beat cream cheese and butter with electric mixer on medium until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside. 2. Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 tablespoon preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours. 3. To serve, stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves. Makes 2 cakes
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Kyla Tanner
[email protected]These cakes are the perfect way to use up fresh raspberries.
Amanda anne
[email protected]I've made these cakes several times now, and they're always a hit.
Samuel Manamela
[email protected]I'm not sure what I did wrong, but my cakes didn't turn out as fluffy as I expected.
STYLISH SINGER
[email protected]These cakes are definitely a labor of love, but they're worth the effort.
Tonythe towman
[email protected]I found the cakes to be a bit dry, but the frosting was delicious.
Ch Qasimali
[email protected]These cakes were a little too sweet for my taste, but they were still good.
safdar taqi
[email protected]I'm not a huge fan of raspberries, but I really enjoyed these cakes. The sweetness of the cake balanced out the tartness of the berries perfectly.
Hasan Islam
[email protected]These cakes are so pretty and festive, perfect for a special occasion.
Debbie Meese
[email protected]The recipe was easy to follow, and the cakes baked up beautifully.
Bhai Jaan
[email protected]I only had frozen raspberries on hand, and the cakes still turned out great!
Joshua Willis
[email protected]Raspberry cakes are my new favorite dessert! The mixture of sweet and tangy is just perfect, and the texture is so light and fluffy.