Ingredients
- 350 de for topping combine sour cream
- 350 de butter (lightly)
- 19 cake
- 10 springform (pan)
- 4 eggs
- 1/2 edge
- 1/4 cointreau
- 1 qt strawberries
- 2 c sour cream
- 12 oz raspberry jelly (red)
- 1 3/4 c sugar
- 3/4 c graham crack (finely chopped)
- 3/4 c coarsely grd walnuts
- 1/4 c water
- 3 tb melted butter (unsalted)
- 1 tb lemon juice (fresh)
- 3 ts vanilla
- 1 tb cornstarch
let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until the glaze is set.