As the name implies, this cake has in common with the popular an Italian dish in its form and layering. Dessert is preparing pretty simple and quick if you already have ready pound cake. In structure, it is ideal for layering whipped cream and berry sauce. To easily cut the cake into thin records, it is previously recommended to freeze it. Lay out layers of cupcake lasagna, fresh raspberry sauce, coconut, whipped cream and fresh blueberries. Refrigerate to the cake is soaked and serve. Berry climbing will be very look exquisite on the table, and its bright creamy berry taste придётся по душе каждому. 
Time: 6 час. 30 min. Complexity: easy Servings: 8-10 The recipes use volumetric measuring containers: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. Sahara
- 350 gr fresh raspberries
- 1 tbsp. fat cream
- 1 tbsp. l vanilla extract
- 2 frozen pound muffins 300 g each
- 0.5 tbsp. coconut flakes
- 350 gr fresh blueberries
Recipes with similar ingredients: sugar, raspberries, cream, vanilla extract, cake, coconut, blueberries
Recipe preparation:
- In a small saucepan, heat over 1 tbsp. Over moderate heat. sugar and 1/3 Art. water until sugar is completely dissolved, about 5 minutes. Pour sugar syrup into a blender bowl and put raspberries in the same place. Grind until smooth. Strain the raspberry sauce through a sieve in a small bowl.
- In a medium-sized bowl with a moderate mixer whip cream, vanilla and the remaining 0.5 tbsp. Sahara to steady peaks, 2 – 3 minutes.
- Lay the pound muffin on its side and cut lengthwise into slices 0.5 cm thick to make a “pasta” for lasagna. Exactly chop the second cupcake. Put 2 slices of cupcake side by side on a square baking dish with a side of 20 cm. Pour on top 1/4 Art. raspberry sauce and level with a spatula. Sprinkle 2 tbsp. l coconut flakes, top 1/4 tbsp. whipped cream and sprinkle with a third part of blueberries. Repeat the layers 3 more times to 4 layers of lasagna turned out. Refrigerate for 6 hours or for the night. Slice and serve.
