Frozen Strawberry-Banana Cake with Strawberry Sauce
Info
Rating
Calories
412.0
Protein
3.0
Sodium
159.0
Fat
6.0
Description
Purchased sorbet, frozen yogurt and pound cake make this the season's quickest elegant dessert.
Ingredients
1 12-ounce pound cake
1 cup strawberry preserves
1/4 cup strawberry liqueur or orange juice
2 pints strawberry sorbet, softened
2 pints banana-strawberry frozen yogurt, softened
1 10-ounce package frozen sliced strawberries in syrup, thawed
3 large ripe bananas, peeled, cut diagonally into 1/4-inch-thick slices
Sliced fresh strawberries
Directions
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.
