Fruit and Cream Cake

Sandwich a rainbow of frozen fruit flavors between layers of prepared angel-food cake in this fairytale-pretty frozen confection, dressed in a swirl of whipped-cream frosting.

Yield

16 servings

Cake Ingredients

1 round angel food cake (8 or 9 inch)
1 cup raspberry sherbet, slightly softened
1 cup lime sherbet, slightly softened
1 cup orange sherbet, slightly softened

Frosting Ingredients

1 pint (2 cups) whipping cream
1/2 cup confectioners' (powdered) sugar
1 teaspoon vanilla extract

Directions

Slice cake horizontally into 4 equal layers. Place bottom cake layer on freezer-safe serving plate; spread with raspberry sherbet. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with orange sherbet. Place fourth cake layer on top. Freeze until sherbet is firm, about 1 hour.

In large bowl, beat all frosting ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of bowl occasionally. Frost side and top of cake. Freeze until firm before serving, at least 30 minutes.

Estimated Time

Preparation Time: 20 minutes
Freeze Time: 1 hour 30 minutes

Additional Information

A long serrated knife or an electric knife works well for slicing the cake.

Nutritional Information

Amount per serving: Calories 230 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 35 mg; Sodium 260 mg; Total Carbohydrate 33 g (Dietary Fiber 1 g, Sugars 27 g), Protein 3 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 2

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