The summit cake

  • Time 30 minutes
  • Yield serves: 8


    1 recipe
    Spanish olive oil tortas

    4 oz melted semi sweet chocolate
    2 cups whipping cream
    2 tablespoons instant vanilla pudding
    4 (6-oz) containers fresh raspberries
    white icing


    Make 5 8-inch round tortas according to the recipe
    Mix 1/4 cup whipping cream with the melted chocolate
    Combine remaining whipping cream with instant vanilla pudding and chocolate mixture in the mixing bowl of an electric mixer.
    Beat at medium speed until cream is firm.
    To assemble the cake:
    Arrange one circle of tortas on a serving tray. spoon 1/4 of the cream over and top with raspberries. Continue the same process with the remaining tortas, cream and raspberries. Cover the top with white icing.
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