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| Raspberry Cake for 2 |
Ingredients
4 oz cream cheese - room temp
2 T butter - room temp
3 T powdered sugar
1 - 4.5 oz pkg prepared shortcakes
1/2 c [or more] fresh raspberries
2 T raspberry preserves
1/4 c lemon curd
optional - raspberry liquor
Cooking Instructions
Frosting: Beat cream cheese + butter with electric mixer on medium until smooth. Beat in lemon curd. Add powdered sugar. Beat till smooth + fluffy. Set aside.
Cakes: Place two cakes - well sides up - on 2 dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 T preserves over each. Add a dash or 2 of raspberry liquor. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate up to 48 hours.
To serve: Stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves 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. 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: Top with additional raspberries. 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: Top with additional raspberries. Spoon on preserves. Add mint leaves. Makes 2 cakes.
by Pam Anderson - Better Homes & Gardens |
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