Sherbet Angel Torte Recipes

RAINBOW SHERBET ANGEL FOOD CAKE

Steps:

• Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.

COCONUT-PINEAPPLE SHERBET TORTE

Steps:

• In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely., Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter., To assemble, spoon 2 cups sherbet into prepared pan, spreading evenly. Sprinkle with half of the cookie mixture; press to make a firm layer. Spread with half of the coconut mixture. Repeat layers. Wrap securely and freeze overnight., Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.

ORANGE DESSERT

Steps:

• Add two packages jello and 3 tablespoons sugar to 2 cups boiling water.
• Stir until dissolved, then cool to lukewarm.
• Add 1 pint orange sherbet and cool whip to jello mixture.
• Pour half of the orange mixture into a 9x13 greased pan.
• Break up half an angel food cake and put on top of orange mixture in pan.
• Pour rest of orange mixture over top. Refrigerate until set.
• You may put mandarin orange slices on top.

CITRUS SHERBET TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
• Remove cake from pan; split horizontally into three layers. Place bottom layer on a serving plate; spread with orange sherbet. Top with remaining cake layer. Frost top and sides with whipped topping. Decorate with colored sprinkles if desired. Freeze until serving.

STRAWBERRY-BANANA ANGEL TORTE

Steps:

• Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.

ANGEL FOOD TORTE

Steps:

• Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.