Monday, February 1, 2010

Mango Strawberrry Sorbet Torte

1 box Betty Crocker SuperMoist white cake mix, water, vegetable oil, egg whites called for on cake mix box
1 pint mango sorbet softened
1 pint strawberry sorbet softened

1½ cup whipping cream
½ cup powdered sugar
1 tsp grated lime peel
2 Tbs lime juice

Lime peel twists
Fresh Strawberries

Heat oven to 350°F (325°F for dark or nonstick pan).
Spray bottom only of 15x10x1" pan with baking spray. Line with waxed paper; spray waxed paper.
In large bowl make cake mix as directed on box, using water oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toopick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely about 1 hour.
Cur cake crosswise into 3 equal sections. On long serving platter. place 1 section rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peak form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving garnish top with lime peel and strawberries.
To serve let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices

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