April 27, 2010

Mango Sorbet Cake - Quick and Simple but Oh So Elegant!

When Spring hits and the tree's turn that bright, light green color and lavender and yellow flowers start popping up and the white and pink blossoms dot the bushes and tree's lining the streets and yards, my thoughts turn to beautiful pastel, Spring like desserts and 'light' foods.

This is a recipe I found and added to my files about two or three years ago. It's light and cool and oh-so-pretty but it's so easy when you cheat and start with a boxed cake mix. You don't have to though! If you have a favorite white cake recipe, by all means make it and use it. If you are pressed for time or just don't 'do' homemade cakes, then count on Betty Crocker to save the day.

Mango Sorbet Cake

1 box white cake mix
water, 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
1 teaspoon grated lime peel
2 tablespoons lime juice
Garnish, if desired
Lime peel twists
Fresh strawberries

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.

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.

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.

In large bowl, beat whipping cream, powdered sugar, grated peel and juice 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 peel 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.

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