CAKES MADE WITH YELLOW SPONGE CAKE: This is a delicious cake that is similar to an ice cream cake. Hope you'll like it.

FROZEN RASPBERRY CREAM CAKE:

 

 

 

1 x 8-inch sponge cake, see posted "basic sponge cake" recipe

filling & topping:

    1 2/3 cups raspberries                                             

    1 ½ tbsp. kirsch

    2 ½ cups whipping cream                           

    6 tbsp. icing sugar

    chocolate flakes to decorate

 

 

 

Slice sponge cake into 3 layers. Wrap the top layer with plastic wrap and foil and freeze, reserving for another use.

 

 

Place raspberries in a bowl, reserving a few for decoration, and toss the rest with kirsch and 2 tbsp. icing sugar. Cover bowl and let stand 1 hour. Crush raspberries.

 

Whip cream until soft peaks form, add 4 tbsp. icing sugar and whip till stiff. Reserve a fourth of cream and stir crushed raspberries into remainder.

 

Sit bottom sponge layer in the spring-form pan lined with waxed paper. Spread raspberry cream mixture over it. Place the other layer on top. Freeze cake for 5 to 10 hours. 

 

At serving time, remove cake from freezer, let stand 15 minutes, then turn cake out onto serving platter. Spread reserved cream thinly over top and sides of cake. Decorate with rosettes of remaining cream, reserved raspberries and chocolate flakes. Serve immediately.