Directions:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers.
- Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd.
- Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.37 Kcal (759 kJ) | ||
| Calories from fat | 106.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 18% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 44.9mg | 2% | |
| Potassium | 124.99mg | 3% | |
| Total Carbs | 19.48g | 6% | |
| Sugars | 12.05g | 48% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 20mg | 33% | |
| Iron | 0.7mg | 4% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 171.35 Kcal (717 kJ) | ||
| Calories from fat | 100.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 18% | |
|---|---|---|---|
| Cholesterol | 38.83mg | 14% | |
| Sodium | 42.42mg | 2% | |
| Potassium | 118.08mg | 3% | |
| Total Carbs | 18.4g | 6% | |
| Sugars | 11.38g | 48% | |
| Dietary Fiber | 3.57g | 15% | |
| Protein | 1.35g | 3% | |
| Vitamin C | 18.9mg | 33% | |
| Iron | 0.6mg | 4% | |
| Calcium | 42.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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