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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Rotating stand for smooth cake frosting and decorating
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Rotating stand for smooth cake frosting and decorating
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Prepare the pan: Trace and cut out a 9" circle from parchment paper and fit into the bottom of a 9" springform pan. Cut out a 3"x27" strip of parchment and fit around the inside of the pan. Secure with tape. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices, cutting to fit. Spread ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 C sorbet over the ice cream, followed by another lauer of pund cake slices, cutting to fit. Return cake to freezer for 10 minutes Combine raspberries and the Chambord. Remove cake from freezer and place the berries evenly over the cake. Top with the final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.