ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING
Airy angel food cake and bright lemon sorbet make for a light and satisfying dessert.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 9
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
- Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
EASY INCREDIBLE ICE CREAM CAKE
Perfect for summer parties or birthdays any month of the year, this simple ice cream cake is better and less expensive than any store-bought version! Layers of moist cake, crunchy cookies, rich ice cream, and a smooth, buttery-like icing deliver sweet perfection in every bite.
Provided by NicoleMcmom
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
- Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
- While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
- Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
- Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
- Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
- Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
- Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.
Nutrition Facts : Calories 818.1 calories, Carbohydrate 85.7 g, Cholesterol 146.7 mg, Fat 50.8 g, Fiber 1.7 g, Protein 9.5 g, SaturatedFat 23.4 g, Sodium 443.4 mg, Sugar 67.9 g
LAYERED SORBET AND ICE-CREAM CAKE
Make and share this Layered Sorbet and Ice-Cream Cake recipe from Food.com.
Provided by dale7793
Categories Frozen Desserts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Line the base of a deep 22cm round cake tin with baking paper.
- Allow 1/2 of the sorbet to soften a little and spread the sorbet evenly into the base of the pan.
- Place in the freezer until firm.
- Allow 1/2 of the ice-cream to soften and spread in an even layer over sorbet.
- Return to freezer to firm.
- Repeat with another layer of sorbet and ice-cream.
- Freeze until firm.
- Can be made a week ahead and stored, wrapped in clingwrap, in the freezer.
- To serve, rub the outside of the cake tin with a warm damp cloth to loosen.
- Invert onto serving plate.
- Decorate to suit the flavour used.
- The flavour combinations are virtually unlimited.
- Try mango sorbet with macadamia nut ice cream or even strawberry sorbet with chocolate ice cream!
Nutrition Facts : Calories 215.7, Fat 8.3, SaturatedFat 5.1, Cholesterol 33, Sodium 64.9, Carbohydrate 34.2, Fiber 0.5, Sugar 15.9, Protein 2.7
LEMON-RASPBERRY SORBET CAKE
Provided by Food Network Kitchen
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
- Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
- Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
- Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.
CLUB TROPICANA ICE CREAM CAKE
Serve up the wow factor at the end of a summer menu with this ice cream cake. It features layers of mango and raspberry sorbet, sponge, cream and chocolate
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h2m
Number Of Ingredients 7
Steps:
- Cut a piece of sponge about 5mm thick to fit a 1lb 16 x 10cm loaf tin and trim off any dark edges (off-cuts are a cook's perk). Line the loaf tin with a double layer of strong cling film and push the sponge into the base. If the madeira cake is smaller than the tin, patch any gaps - you won't see them when the cake is finished.
- Spoon a layer of mango sorbet into the tin using three-quarters of the tub, flatten the surface using the back of a spoon and freeze for 10 mins. Repeat using the vanilla ice cream, then add another layer of sponge. Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 mins, then carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge. Cover the lot in cling film, then freeze until you need it. Turn the ice cream cake out of the tin onto a plate and peel off the cling film, then decorate the top with whipped cream and cherries. Wait 10 mins before slicing with a long, straight-edged knife. Extra cherries are optional.
Nutrition Facts : Calories 510 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SHERBET CREAM CAKE
For a show-stopping spring or summer dessert, serve this colorful, refreshing "cake." This recipe takes a little time to prepare, but it's a beautiful and delicious creation. Family members often request it for their birthdays. -Paula Wipf, Arlington, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-16 servings.
Number Of Ingredients 7
Steps:
- Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm. , In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan., Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes., Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight. , Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired.
Nutrition Facts : Calories 605 calories, Fat 38g fat (18g saturated fat), Cholesterol 79mg cholesterol, Sodium 128mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 4g fiber), Protein 7g protein.
LAYERED SHERBET DESSERT
Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! -Kathryn Dunn, Axton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Nutrition Facts : Calories 387 calories, Fat 26g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 38mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 4g fiber), Protein 3g protein.
DULCE DE LECHE ICE CREAM CAKE
Categories Cake Dairy Dessert Bake Quick & Easy Frozen Dessert Strawberry Summer Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Cool completely.
- Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, at least 3 hours and up to 1 week.
- Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.
- Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.
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LAYERED SORBET CAKE WITH LEMON SHORTBREAD CRUST
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- Preheat the oven to 350 degrees and set the rack to the middle position. Lightly grease a 9-inch springform pan.
- In a food processor, combine the butter, almond flour, powdered sugar, salt, vanilla extract, lemon extract and lemon zest. Pulse about 20 times or until the mixture is combined and looks like damp sand.
- Press the dough into the bottom of the springform pan. Prick the dough all over with a fork to let any steam escape while it bakes.
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- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. Prepare cake mix according to package directions. Spread batter into prepared pans. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks.
- To assemble, place one cake layer in a 9-inch springform pan, trimming to fit if needed. Spread half of the ice cream over cake in pan. Top with second layer; spread with remaining ice cream. Top with remaining layer. Cover with plastic wrap and freeze 3 to 4 hours or until firm.
- For frosting, in a large bowl beat cream cheese, powdered sugar, milk, and vanilla with a mixer on medium to high until light and fluffy. Stir in a small amount of whipped topping to lighten; stir in remaining topping.
- Remove sides of springform pan. Using a wide spatula, transfer cake to a plate. Spread top and sides with frosting. If desired, pipe additional frosting around top edge of cake. Freeze, uncovered, 1 to 2 hours or until firm. Store, covered with plastic wrap, in freezer up to 1 month. Let stand at room temperature 10 to 15 minutes before serving.
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