Raspberry Cakes For Two

1. 1

   for frosting, in small bowl beat cream cheese and butter with electric mixer on medium heat until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside.

2. 2

   Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 tablespoon of preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours. Makes 2 cakes (4 servings).

* Per serving · 4 servings · Values may vary.

No additional tips available.