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Vanilla Cake with Wild Berries and whipped cream https://www.metro.ca/userfiles/image/recipes/gateau-vanille-fruits-creme-fouettee-3728.jpg PT15M PT15M PT4H30M
In a large bowl, combine berries with Grand-Marnier, orange peel and sugar. Set aside.Make the vanilla pudding according to package instructions. Blend in orange juice and refrigerate.Cut cake slices into strips. Cover the bottom of a fancy 10-cup (2.5-L) round, glass bowl with strips.Spoon half of berry mixture with juice over cake strips. Spoon half of pudding over the berries, spreading it evenly.Repeat with remaining cake, berries and pudding.Cover with plastic wrap and refrigerate for 4 hours.Before serving, top with whipped cream and decorate with strawberries and rasberries.
10
4 8 5 2
6 cups (1 1/2 L) assorted berries (raspberries, blackberries, blueberries and halved strawberries) 1 Tbsp. (15 mL) finely grated orange peel 2 Tbsp. (30 mL) sugar 1 instant vanilla pudding mix 2 Tbsp. (30 mL) frozen orange juice concentrate thick slices pound cake 2 cups (500 mL) whipped cream (sweetened with honey or maple syrup) 1 cup (250 mL) halved strawberries
Vanilla Cake with Wild Berries and whipped cream

Vanilla Cake with Wild Berries and whipped cream

Rate this recipe
8 Votes
10
servings
0:15
Preparation
0:15
COOKING
4:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 cups
    (1 1/2 L)
    assorted berries (raspberries, blackberries, blueberries and halved strawberries)
    You might like:

    Flyer Deals  (2)
    BLACKBERRIES 170 g OR GOLDENBERRIES 200 g

    BLACKBERRIES 170 g OR GOLDENBERRIES 200 g

    $3.99 ea.

    PRODUCT OF MEXICO or PRODUCT OF COLOMBIA


    BLACKBERRIES 170 g OR GOLDENBERRIES 200 g

    BLACKBERRIES 170 g OR GOLDENBERRIES 200 g

    $3.99 ea.

    PRODUCT OF MEXICO or PRODUCT OF COLOMBIA


  • 1 Tbsp.
    (15 mL)
    finely grated orange peel
  • 2 Tbsp.
    (30 mL)
    sugar
  • 1
    instant vanilla pudding mix
  • 2 Tbsp.
    (30 mL)
    frozen orange juice concentrate
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    Flyer Deals  (5)
    FRUITÉ DRINKS, OASIS JUICE OR DEL MONTE NECTAR

    FRUITÉ DRINKS, OASIS JUICE OR DEL MONTE NECTAR

    2 for/ $5.00

    SELECTED SIZES, SELECTED VARIETIES


    FRUITÉ DRINKS, OASIS JUICE OR DEL MONTE NECTAR

    FRUITÉ DRINKS, OASIS JUICE OR DEL MONTE NECTAR

    2 for/ $5.00

    SELECTED SIZES, SELECTED VARIETIES


    OASIS ORANGE JUICE

    OASIS ORANGE JUICE

    $5.49 ea.

    1.5 L SELECTED VARIETIES


    FRUITÉ DRINKS, OASIS JUICE OR DEL MONTE NECTAR

    FRUITÉ DRINKS, OASIS JUICE OR DEL MONTE NECTAR

    2 for/ $5.00

    SELECTED SIZES, SELECTED VARIETIES


    OASIS ORANGE JUICE

    OASIS ORANGE JUICE

    $5.49 ea.

    1.5 L SELECTED VARIETIES



  • thick slices pound cake
  • 2 cups
    (500 mL)
    whipped cream (sweetened with honey or maple syrup)
  • 1 cup
    (250 mL)
    halved strawberries
    You might like:

    Flyer Deal  (1)
    STRAWBERRIES 454 g OR GREENHOUSE STRAWBERRIES 340 g

    STRAWBERRIES 454 g OR GREENHOUSE STRAWBERRIES 340 g

    $4.99 ea.

    PRODUCT OF U.S.A. OR MEXICO, No. 1 GRADE or PRODUCT OF ONTARIO CANADA No. 1 GRADE


Imprimer ma sélection

Preparation

In a large bowl, combine berries with Grand-Marnier, orange peel and sugar. Set aside.

Make the vanilla pudding according to package instructions. Blend in orange juice and refrigerate.

Cut cake slices into strips. Cover the bottom of a fancy 10-cup (2.5-L) round, glass bowl with strips.

Spoon half of berry mixture with juice over cake strips. Spoon half of pudding over the berries, spreading it evenly.

Repeat with remaining cake, berries and pudding.

Cover with plastic wrap and refrigerate for 4 hours.

Before serving, top with whipped cream and decorate with strawberries and rasberries.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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