Mango-Strawberry Sorbet Torte

Name: Mango-Strawberry Sorbet Torte
Prep time: 35 min
Total time: 5 h 25 min
Yield: 16
Ingredients: 1 box Betty Crocker™ Super Moist™ white cake mix; Water, vegetable oil and egg whites called for on cake mix box; 1 pint (2 cups) mango sorbet, softened; 1 pint (2 cups) strawberry sorbet, softened; 1 1/2 cups whipping cream; 1/2 cup powdered sugar; 1 teaspoon grated lime peel; 2 tablespoons lime juice; Lime peel twists; Fresh strawberries

3 Ratings

0 Comments

Prep 35 min
Total 5 hr 25 min
Servings 16

Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 16, 2011

Ingredients

Cake

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

pint (2 cups) mango sorbet, softened

pint (2 cups) strawberry sorbet, softened

Frosting

1 1/2

cups whipping cream

1/2

cup powdered sugar

teaspoon grated lime peel

tablespoons lime juice

Garnish, if desired

Lime peel twists

Fresh strawberries

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
2

Make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick 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.
3

Cut 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.
4

In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks 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.

Expert Tips

You can store this make-ahead dessert in your freezer, tightly covered, for up to 3 weeks.
For white chocolate-dipped strawberries, melt 4 oz chopped vanilla-flavored candy coating and mix with 1 teaspoon vegetable oil. Dip strawberries into coating, and place on waxed paper to set.