Frozen Raspberry Layer Cake

Frozen Raspberry Layer Cake
"Esla"
Serves: 12

2 (10 3/4-ounce) frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
3 cup(s) vanilla ice cream, slightly softened
4 cup(s) raspberry sorbet, slightly softened
1 pint(s) fresh raspberries, rinsed and picked over
3 tablespoon(s) Chambord, or other raspberry-flavored liqueur

Directions
Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake.
Freeze until ice cream hardens -- about 25 minutes.
Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices.
Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl.
Remove the cake pan from freezer and place the berries evenly over the cake.
Top with a final layer of pound cake and the remaining sorbet.
Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours.