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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

Imprimer ma sélection
  • 6 cups
    (1 1/2 L)
    assorted berries (raspberries, blackberries, blueberries and halved strawberries)
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  • 1 Tbsp.
    (15 mL)
    finely grated orange peel
  • 2 Tbsp.
    (30 mL)
    sugar
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    REDPATH SUGAR

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  • 1
    instant vanilla pudding mix
  • 2 Tbsp.
    (30 mL)
    frozen orange juice concentrate
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    SAVE $2.00
    TROPICANA 6 X 236 ML, 1.54 - 1.75 L OR IRRESISTIBLES REFRIGERATED JUICE 2.5 L

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    SELECTED VARIETIES


    PURE LEAF OR TROPICANA REFRIGERATED DRINKS

    PURE LEAF OR TROPICANA REFRIGERATED DRINKS

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    1.54 ‑ 1.75 l SELECTED VARIETIES



  • thick slices pound cake
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    FRONT STREET BAKERY LEMON COCONUT CAKE

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    FRONT STREET BAKERY LEMON MOUSSE CAKE

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    FRONT STREET BAKERY CHEESECAKE

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    1400 - 1500 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    whipped cream (sweetened with honey or maple syrup)
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  • 1 cup
    (250 mL)
    halved strawberries
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    RASPBERRIES

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    170 g PRODUCT OF U.S.A.


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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