RAINBOW SORBET CAKE
Simple and excessive at once, this lofty creation combines the intense flavors and colors of fruit sorbets -- green apple, raspberry, grapefruit, and mango -- with delicate, snowy meringues.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 185 degrees. Cut a 7-inch circle from a 10-inch square of 1/4-inch-thick cardboard or Foamcore. Set circle aside to use for bottom of cake, and reserve the cut-out square as a template. Cut three 11-by-17-inch rectangles out of parchment paper, and set parchment aside.
- Fill a medium saucepan with 2 inches of water, and bring to a simmer. Place sugar and egg whites in the bowl of an electric mixer. Hold bowl over simmering water, and whisk until warm to the touch and sugar has dissolved, about 3 minutes.
- Using the whisk attachment, beat egg whites on medium speed until stiff and glossy, about 4 minutes; do not overbeat.
- Place the template over one end of a piece of parchment. Scoop 1 cup egg-white mixture into the center. Using an offset spatula, spread the mixture into an even layer. Remove the template. Make another disk on other end of parchment. Create three more disks on remaining two pieces of parchment. Slide each piece of parchment onto a 11-by-17-inch baking sheet.
- Transfer the meringue disks to the oven, and bake 1 1/2 hours, making sure they don't brown. Turn off heat, and let the disks dry completely in oven, 6 hours to overnight.
- Place one meringue disk on the reserved 7-inch cake round. Using a gelato paddle or a large spoon, build up an even layer of mango sorbet on top of the disk. Top with a second meringue disk. Continue the layering process, returning cake to the freezer to harden, as needed. Use remaining grapefruit, raspberry, and green-apple sorbets and the meringue disks. Top with a disk. Transfer cake to freezer, and freeze until hardened. Let soften slightly before serving. Serve with a spoon in bowls.
ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING
Airy angel food cake and bright lemon sorbet make for a light and satisfying dessert.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 9
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
- Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
LAYERED SORBET AND ICE-CREAM CAKE
Make and share this Layered Sorbet and Ice-Cream Cake recipe from Food.com.
Provided by dale7793
Categories Frozen Desserts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Line the base of a deep 22cm round cake tin with baking paper.
- Allow 1/2 of the sorbet to soften a little and spread the sorbet evenly into the base of the pan.
- Place in the freezer until firm.
- Allow 1/2 of the ice-cream to soften and spread in an even layer over sorbet.
- Return to freezer to firm.
- Repeat with another layer of sorbet and ice-cream.
- Freeze until firm.
- Can be made a week ahead and stored, wrapped in clingwrap, in the freezer.
- To serve, rub the outside of the cake tin with a warm damp cloth to loosen.
- Invert onto serving plate.
- Decorate to suit the flavour used.
- The flavour combinations are virtually unlimited.
- Try mango sorbet with macadamia nut ice cream or even strawberry sorbet with chocolate ice cream!
Nutrition Facts : Calories 215.7, Fat 8.3, SaturatedFat 5.1, Cholesterol 33, Sodium 64.9, Carbohydrate 34.2, Fiber 0.5, Sugar 15.9, Protein 2.7
LEMON-RASPBERRY SORBET CAKE
Provided by Food Network Kitchen
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
- Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
- Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
- Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.
SHERBET CREAM CAKE
For a show-stopping spring or summer dessert, serve this colorful, refreshing "cake." This recipe takes a little time to prepare, but it's a beautiful and delicious creation. Family members often request it for their birthdays. -Paula Wipf, Arlington, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-16 servings.
Number Of Ingredients 7
Steps:
- Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm. , In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan., Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes., Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight. , Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired.
Nutrition Facts : Calories 605 calories, Fat 38g fat (18g saturated fat), Cholesterol 79mg cholesterol, Sodium 128mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 4g fiber), Protein 7g protein.
7-LAYER ICE CREAM CAKE
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
- In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
- Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.
Nutrition Facts : Calories 350 g, Fat 12 g, Fiber 2 g, Protein 5 g, SaturatedFat 7 g
LAYERED SHERBET DESSERT
Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! -Kathryn Dunn, Axton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Nutrition Facts : Calories 387 calories, Fat 26g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 38mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 4g fiber), Protein 3g protein.
RAINBOW SHERBET CAKE
A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!
Provided by VITE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g
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