Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Cake; (12-ounce) |
1 cup | Strawberry preserves |
¼ cup | Strawberry liqueur or orange juice |
2 pints | Strawberry sorbet; softened |
2 pints | Banana-strawberry frozen yogurt; softened |
1 pack | Frozen sliced strawberries in syrup; thawed (10-ounce) |
3 larges | Ripe bananas; peeled, cut |
\N \N | ; diagonally into |
\N \N | ; 1/4-inch-thick |
\N \N | ; slices |
\N \N | Sliced fresh strawberries |
Cut cake into ¼-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter springform pan with 2¾-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to ⅔ cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes.
Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.)
Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.)
Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce.
Serves 12.
Bon Appetit August 1992
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Converted by MM_Buster v2.0l.