| 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 | pk | Frozen sliced strawberries in syrup; thawed (10-ounce) |
| 3 | lg | 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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