Fruit and Cream Cake

Name: Fruit and Cream Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 1 round angel food cake (8 or 9 inch); 237 milliliters lime sherbet, slightly softened; 237 milliliters orange sherbet, slightly softened; 118 milliliters powdered sugar; 237 milliliters raspberry sherbet, slightly softened; 1 teaspoon vanilla; 473 milliliters pint whipping cream

You can never have too many dessert recipes, so give Fruit and Cream Cake a try. This gluten free recipe serves 16. One portion of this dish contains approximately 2g of protein, 11g of fat, and a total of 193 calories. A mixture of raspberry sherbet, lime sherbet, orange sherbet, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Slice cake horizontally into 4 equal layers.

Place bottom cake layer on freezer-safe serving plate; spread with raspberry sherbet. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with orange sherbet.

Ingredients you will need

Sherbet

Raspberries

Spread

Lime

Place fourth cake layer on top. Freeze until sherbet is firm, about 1 hour.

Ingredients you will need

Sherbet

In large bowl, beat all frosting ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of bowl occasionally. Frost side and top of cake. Freeze until firm before serving, at least 30 minutes.

Ingredients you will need

Frosting