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Friday, September 18, 2009

Mango-Strawberry Sorbet Torte

Before it gets too cool outside, I wanted to share this recipe. It is a great summertime dessert. And, it's simple. I'm sure any flavored sorbet would do, but the strawberry & mango made a great tropical combination. The original directions included lime juice in the whipped cream 'frosting', but I opted to just zest part of a lime over the top before serving instead. I'm glad I did because the lime would have been too overpowering. There's a picture with the original recipe (see link below); my version disappeared before I could get a snapshot. So, give this one a try. You can even make it up to 3 weeks ahead of time and keep it in the freezer until needed.

Mango-Strawberry Sorbet Torte

1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened

1 1/2 cups whipping cream
1/2 cup powdered sugar

Garnish, if desired, with lime zest and/or fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime zest and strawberries.

To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Recipe adapted from Betty Crocker

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