Lemon Angel Rolls With Raspberry Sauce

[Guest guest]

Lemon Angel Rolls With Raspberry Sauce

 

1 10.5 oz angel food cake loaf

1 11 oz jar lemon curd

sifted powdered sugar

 

Raspberry Sauce;

1 10 oz pkg frozen raspberries, thawed

1/4 cup water

1 tablespoon lemon juice

1/2 cup sugar

 

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.

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.

Yields 1 cup.