Due to the milk problem... I decide against baking a cake in case we used any harmful product for the cake..... so i think and think and think and thot of sorbet cake... thinking that the idea should be quite funny plus shouldnt be possible, i googled and i really found a receipe for sorbet cake!....
Followed the receipe and came up with the following cake... We used one tub of mango sorbet + one tub of lime sorbet for the cake..
We used fresh blueberries + blueberries jam for the topping and used blueberries jam plus almond for the middle layer...
The result is a extremely refreshing and quite sour cake which taste nice and is a good change from the heavy meal that we just had...
Receipt gotten from About.com: Gourmet Food
Prep Time: 15 Minutes
Ingredients:
- 1/2 cup finely chopped walnuts
- 1/4 cup plus 2 tablespppons blueberry preserves or jam, divided
- 1 pint orange sorbet, slightly softened (in my case I used mango sorbet)
- 1 pint lemon sorbet or other cirtrus sorbet, slightly softened
- 1 cup fresh blueberries
Preparation:
Line the bottom of sides of a 8 X 4 inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly.
In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves, set aside. Spoon orange sorbet into the lined pan, smoothing the top to make an event layer. Spread the reserved walnut preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil. Freeze several hours or overnight.
Just before serving, in a medium bowl, stir remaining 2 tablesppon preserves until smooth. Fold in fresh blueberries. Invert the cake into a chilled serving plate. Remove the pan and waxed paper. Sppon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake into 8 (1-inch) slices
Serve on chilled dessert plates. Top each slice with a spoonful of the remaining fresh berry mixture. Serve immediately and enjoy!
No comments:
Post a Comment