Frozen strawberry-banana cake with strawberry sauce
1 servings
Ingredients
| Quantity | 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 |
| ; diagonally into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
| Sliced fresh strawberries | ||
Directions
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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