Frozen Raspberry Layer Cake

Ingredients

• 2 10 3/4-ounce (300 g) frozen pound cakes, crusts removed, sliced into 1/4-inch (1 cm)-thick slices
• 3 cups (720 ml) vanilla ice cream, slightly softened
• 4 cups (960 ml) raspberry sorbet, slightly softened
• 1 pint (470 ml) fresh raspberries, rinsed and picked over
• 3 tablespoons (45 ml) Chambord or other raspberry-flavored liqueur

Directions

1. To prepare the pan, trace and cut out a 9-inch (23 cm) circle from parchment paper and fit it into the bottom of a 9-inch (23 cm) springform pan.
2. Cut out a 3- by 27-inch (69 cm) strip of parchment and fit it around the inside of the pan. Tape to secure the parchment paper and set aside.
3. To assemble the cake, cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake.
4. Freeze until the ice cream hardens -- about 25 minutes.
5. Spread 2 cups (480 ml) sorbet over the ice cream, followed by another layer of pound cake slices.
6. Return the cake to the freezer for 10 minutes.
7. Combine the raspberries and the Chambord together in a small bowl.
8. Remove the cake pan from the freezer and place the berries evenly over the cake.
9. Top with a final layer of pound cake and the remaining sorbet.
10. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours