Lemon Angel Rolls with Raspberry Sauce
Try this Lemon Angel Rolls with Raspberry Sauce recipe, or contribute your own. "Lemon" and "Desserts" are two of the tags cooks chose for Lemon Angel Rolls with Raspberry Sauce.
Yield: 8 Ready in 1 hours
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Lemon Angel Rolls with Raspberry Sauce Preparation
Remove crust from cake. Cut cake horizontally into 8 slices; flatten each slice slightly with a rolling pin. Spread each cake slice evenly with lemon curd. Starting from a narrow end, roll up cake slices, jellyroll fashion. Wrap individually in wax paper, and chill. ???? Cut each roll into thirds; sprinkle with powdered sugar. Spoon Raspberry Sauce evenly onto individual dessert plates; top with 3 cake roll slices. Makes 8 servings. RASPBERRY SAUCE: Process frozen raspberries, water and lemon juice in a food processor or blender until pureed. Pour raspberry mixture through a wire-mesh strainer into a saucepan, discarding seeds. Stir in sugar. Bring to a boil over medium heat. Reduce heat, and simmer 10 minutes. Chill. Makes 1 cup. Southern Living Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1031 by Suzy Wert
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