CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1992 |
1 |
Servings |
INGREDIENTS
1 |
lb |
Cake, 12-ounce |
1 |
c |
Strawberry preserves |
1/4 |
c |
Strawberry liqueur or orange |
|
|
juice |
2 |
pt |
Strawberry sorbet, softened |
2 |
pt |
Banana-strawberry frozen |
|
|
yogurt softened |
1 |
|
Frozen sliced strawberries |
|
|
in syrup thawed |
|
|
10-ounce |
3 |
|
Ripe bananas, peeled cut |
|
|
diagonally into |
|
|
1/4-inch-thick |
|
|
slices |
|
|
Sliced fresh strawberries |
INSTRUCTIONS
Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom
of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just
cover bottom, fitting tightly. Cook preserves and liqueur in heavy
small saucepan over medium heat until reduced to 2/3 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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