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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 6 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
6 Votes
10
servings
0:15
Preparation
0:15
COOKING
4:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 6 cups
    (1 1/2 L)
    assorted berries (raspberries, blackberries, blueberries and halved strawberries)
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    ASPARAGUS

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    $1.99 /lb or ea.

    PRODUCT OF ONTARIO CANADA NO. 1 GRADE 1.99/lb, 4.39/kg


  • 1 Tbsp.
    (15 mL)
    finely grated orange peel
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    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF SPAIN 3.73/kg


  • 2 Tbsp.
    (30 mL)
    sugar
  • 1
    instant vanilla pudding mix
  • 2 Tbsp.
    (30 mL)
    frozen orange juice concentrate
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    GOLD PEAK ICED TEA OR SIMPLY LEMONADE

    GOLD PEAK ICED TEA OR SIMPLY LEMONADE

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    1.54 - 1.75 L SELECTED VARIETIES


    SAVE $1.30
    TROPICANA, SIMPLY REFRIGERATED JUICE OR MOTT'S CLAMATO COCKTAIL

    TROPICANA, SIMPLY REFRIGERATED JUICE OR MOTT'S CLAMATO COCKTAIL

    $2.99 ea.

    6 X 236 ml, 1.54 - 1.89 L SELECTED VARIETIES



  • thick slices pound cake
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    FRONT STREET BAKERY CAKE

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    CHOCOLATE TRUFFLE MARBLE OR DOLCE TIRAMISU 1150 - 1175 G


    FRONT STREET BAKERY CAKE

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    CHOCOLATE BLACKOUT OR CHOCOLATE GANACHE 1.09 - 1.7 kg


    FRONT STREET BAKERY MULTIGRAIN CRANBERRY BREAD

    FRONT STREET BAKERY MULTIGRAIN CRANBERRY BREAD

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  • 2 cups
    (500 mL)
    whipped cream (sweetened with honey or maple syrup)
  • 1 cup
    (250 mL)
    halved strawberries
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

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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

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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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