Lasagna Cake
- Level: Intermediate
- Yield: 12 slices of cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 421
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 41
- Protein
- 7
- Cholesterol
- 67
- Sodium
- 309
- Total: 30 min
- Active: 30 min
Ingredients
2 16-ounce frozen pound cakes, slightly thawed
3 cups frozen mixed raspberries, strawberries and cherries, slightly thawed
1/4 cup confectioners' sugar
4 to 5 drops liquid yellow food coloring
1/4 cup heavy cream
3/4 cup ricotta cheese
1 4-ounce bar white chocolate, chopped
Chopped fresh mint, for topping
Directions
- Turn the pound cakes on their sides and thinly slice with a long serrated knife. You should get 4 or 5 lasagna noodle–size pieces from each cake.
- Make the sauce: Combine the berries and 2 tablespoons confectioners' sugar in a bowl and puree with an immersion blender until mostly smooth. Stir in the yellow food coloring.
- Whisk the heavy cream with the remaining 2 tablespoons confectioners' sugar in a bowl until soft peaks form. Fold in the ricotta.
- Arrange a layer of cake in a 9-by-13-inch baking dish, trimming the pieces to fit. Spread one-third of the berry mixture on top.
- Dollop some of the ricotta mixture on top.
- Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture).
- Top with another layer of pound cake, then a layer each of berry sauce and ricotta and a final layer of pound cake. Spread with the remaining berry sauce.
- Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread.
- Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint.