Ingredients for Berries Lemon Curd Cakes Rachael Ray
- 1 package (10 ounce) frozen mini sponge cakes
- 1 cup lemon curd
- 1 cup fresh raspberries
- 1/4 cup strawberries
- a small amount of whipped cream (approximately 1 tablespoon per serving)
- a sprinkle of freshly grated lemon zest
- 1 cup fresh blueberries
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How to Make Berries Lemon Curd Cakes Rachael Ray
- Preheat oven to 350°F (175°C). Prepare your favorite sponge cake recipe (or use store-bought) and bake according to package directions. Let cool completely.
- Once cooled, slice the sponge cake into individual serving portions.
- Arrange the sponge cake portions on a serving platter or individual plates.
- Gently warm 1 cup of lemon curd in the microwave for 30 seconds, or until slightly softened.
- Spoon or pipe the warmed lemon curd generously onto each sponge cake layer.
- Top the lemon curd with a mix of fresh berries (e.g., 1/2 cup raspberries, 1/4 cup strawberries, 1/4 cup blueberries).
- Dollop a small amount of whipped cream (approximately 1 tablespoon) on top of each cake.
- Finish with a sprinkle of freshly grated lemon zest for an extra burst of citrus flavor.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
685g
Fat
20g
Carbs
95g
