Iced lemon cake

Prepare the ' lemon sorbet (see recipe).

Get yourself a tart, rivestitelo round with a sheet of foil and place it in the freezer for about 30 minutes, so cool well.

After this time, remove from the freezer is the mold that the sorbet and work it with a wooden spoon to soften it slightly.

Then put in the mold and carefully livellatene surface.

so you have a sort of ' disco ' ice cream up a couple of inches.

Fill the mold in the freezer for 30 minutes.

Meanwhile wash raspberries quickly, place them in a bowl, zuccherateli, decorate with brandy and let them soak for 20-25 minutes.

Take from the freezer the mould with the lemon sorbet, upside down while holding it on a sweet dish (preferably previously cooled in the refrigerator) and sprinkle the surface of the ice quickly with raspberries well drained by the liquid of maceration.

Put the cake in the freezer for 15 minutes, then remove and serve immediately.