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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

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| 1. Place sugar and mint in a small food processor; cover and process until blended. Set aside. | 2. Preheat oven to 325 degrees F. | 3. In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel. | 4. Pour into a greased and floured 9 x 13-inch baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. | 5. In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside. | 6. In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar. | 7. Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
mint leaf	1/4	cup		-	-	-	-
butter	3/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
confectioner sugar	2 1/2	cups	divided	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
heavy whipping cream	2 1/4	cups	divided	918.0	7.398	7.667999999999999	97.416
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
lemon peel	2	teaspoons	grated	1.88	0.64	0.06	0.012
lemon curd	1	jar		-	-	-	-
strawberry	1	quart	sliced	-	-	-	-
blueberry	2	cups		168.72	42.8904	2.1904	0.9768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.