Sunday, 1 December 2013

Mango-Strawberry Sorbet Torte


Servings 6

Prep Time 15 min

Total Time 35 min



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


1 1/2
cups whipping cream
cup powdered sugar
teaspoon grated lime peel
tablespoons lime juice

Garnish, if desired

Lime peel twists
Fresh strawberries


  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
  • 2Make cake batter as directed on box. Pour into pan. Bake 21 to 27 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.
  • 3Cut 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.
  • 4In 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 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.

    Expert Tips

    You can store this make-ahead dessert in your freezer, tightly covered, for up to 3 weeks.
    For white chocolate-dipped strawberries, melt 4 oz chopped vanilla-flavored candy coating and mix with 1 teaspoon vegetable oil. Dip strawberries into coating, and place on waxed paper to set.
    The source:

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