1 12- to 16-ounce store-bought pound cake, cut crosswise into 6 slices
Sat fat 14g
Protein 6g proteing
How to Make It
Beat the heavy cream, sweetened condensed milk, and a pinch of salt with an electric mixer until firm peaks form. Roughly chop 2 cups of the raspberries and fold them into the whipped cream mixture.
Pour the milk into a shallow bowl. Dip 2 of the cake slices in the milk and arrange on the bottom of a 2-quart (8-inch round) terrine dish or glass bowl, cutting them to fit. Spoon a third of the whipped cream mixture on top. Repeat the layering 2 more times. Cover and refrigerate for 2 hours. Top the cake with the remaining 1 cup of whole raspberries.
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