LEMON-RASPBERRY SORBET CAKE
Provided by Food Network Kitchen
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
- Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
- Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
- Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.
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John Serio
[email protected]This cake was amazing! It was the perfect combination of sweet and tart.
AR Imon
[email protected]I would not recommend this cake. It was dry and the flavor was bland.
SELECTIVE TEAM
[email protected]This cake was a bit too sweet for my taste, but I still enjoyed it. The sorbet filling was delicious.
Syler Goss
[email protected]I was really impressed with this cake. It was so flavorful and moist. The sorbet filling was the perfect addition.
Kelvin Soli
[email protected]This cake was perfect for my summer party! It was light and refreshing, and everyone loved it.
Heavy8man9 Fresh
[email protected]Overall, I thought this cake was pretty good. It was easy to make and the flavor was nice. I would definitely make it again.
Matfu karen
[email protected]This cake was a bit too complicated to make for my taste. I think I would rather just buy a lemon cake from the store.
Maria Acosta Lomeli
[email protected]I love the idea of this cake, but I think I would prefer it with a different type of sorbet filling. Maybe a strawberry or mango sorbet would be better.
jad alturki
[email protected]This cake is a must-try! The combination of lemon and raspberry is divine. The sorbet filling is the perfect finishing touch.
Jeremiah
[email protected]I was disappointed with this cake. The texture was dry and the flavor was bland. I would not recommend this recipe.
Amanuel fantaw
[email protected]This cake was a bit too sweet for my taste, but overall it was still good. I would recommend using less sugar in the sorbet filling.
Ma'Laysia Richardson
[email protected]I love this cake! It's so refreshing and perfect for summer. The sorbet filling is the perfect balance of sweet and tart.
Dan Purvis
[email protected]This cake was amazing! The flavors were perfect and the texture was so light and fluffy. I will definitely be making this again and again.
Vadim Cotruta
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The cake was dry and the sorbet filling was too sweet. I think I will stick to my old standby lemon cake recipe.
Cebile Cebi
[email protected]This cake was so easy to make and it turned out so delicious! I love the combination of lemon and raspberry. The sorbet filling was a bit too icy for my taste, but overall I really enjoyed this cake.
Jordan McAbee
[email protected]I made this cake for my son's birthday and he absolutely loved it! The cake was moist and flavorful, and the sorbet filling was the perfect amount of sweetness. I would definitely recommend this recipe.
Asim Lala
[email protected]This cake was a huge hit at my dinner party! Everyone loved the combination of lemon and raspberry, and the sorbet filling was a refreshing twist. I will definitely be making this again.