Best 4 Sherbet Angel Torte Recipes
Are you craving a heavenly dessert that combines the refreshing flavors of sherbet with the lightness of angel food cake? Look no further than the delightful Sherbet Angel Torte. This delectable confection features layers of fluffy angel food cake, creamy sherbet, and a luscious whipped cream frosting. Whether you're a seasoned baker or just starting in the kitchen, this article will provide you with the ultimate guide to crafting the perfect Sherbet Angel Torte. Let's embark on a delectable journey as we explore the tantalizing ingredients and step-by-step instructions to create this angelic dessert.
Let's cook with our recipes!
CITRUS SHERBET TORTE
"When my mother-in-law first served this torte, I thought it was the prettiest dessert I ever saw," recalls Betty Tabb of Mifflintown, Pennsylvania. "Not only does it keep well in the freezer, but different flavors of sherbet can be used to reflect the colors of the season."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; split horizontally into three layers. , Place bottom layer on a serving plate; spread with orange sherbet. Top with the second layer; spread with lime sherbet. Top with remaining cake layer. Frost top and sides with whipped topping. Decorate with colored sprinkles if desired. Freeze until serving.
Nutrition Facts : Calories 305 calories, Fat 6g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 278mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 0 fiber), Protein 4g protein.
RAINBOW SHERBET ROLL
Yes, you can! Roll light, fluffy angel food cake around refreshing raspberry, orange and lime sherbets for a cool and easy make-ahead treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
- Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
- Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.
Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
SHERBET ANGEL TORTE
For a dramatic dessert, you can't miss with this torte, shared by Amy Nichols of Brownville, Maine. "It's a wonderful make-ahead treat," Amy assures.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Freeze the cake for at least 2 hours or overnight. , Split cake horizontally into three layers. Place bottom layer on a freezer-safe serving plate; top with about 1 cup sherbet. Repeat layers. Top with remaining cake layer. Fill center with remaining sherbet. Frost top and sides with whipped topping. Gently spread preserves over top of cake. , Loosely cover and store in freezer. Thaw in the refrigerator for 30 minutes before slicing with a serrated knife. Garnish with raspberries if desired.
Nutrition Facts : Calories 0g saturated fat (0 sugars.
RAINBOW SHERBET CAKE
A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!
Provided by VITE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g
Tips:
- To make the most delicate angel food cake, use room temperature egg whites and cream of tartar.
- Be sure to sift the flour and sugar together three times before adding them to the egg whites.
- Fold the flour and sugar mixture into the egg whites gently, using a spatula. Do not overmix, or the cake will be tough.
- Bake the cake in an ungreased 10-inch tube pan. This will help the cake rise evenly.
- Once the cake is baked, invert it onto a wire rack and let it cool completely before frosting.
- For the sherbet filling, use your favorite flavor of sherbet. Raspberry, lemon, and orange are all popular choices.
- To make the whipped cream frosting, use heavy cream that is at least 35% butterfat.
- Be sure to whip the cream until it forms stiff peaks before adding the sugar and vanilla extract.
- Frost the cake with the whipped cream frosting and then top with additional sherbet and fresh berries.
Conclusion:
Sherbet Angel Torte is a light and refreshing dessert that is perfect for any occasion. The delicate angel food cake is filled with a creamy sherbet filling and topped with whipped cream frosting. This cake is sure to be a hit with everyone who tries it.
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