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Mango-Strawberry Sorbet Torte

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  • Prep 35 min
  • Total 5 hr 25 min
  • Servings 16
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Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting.
Created Sep 8, 2014
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Ingredients

  • Cake
  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 pint (2 cups/500 mL) mango sorbet, softened
  • 1 pint (2 cups/500 mL) strawberry sorbet, softened
  • Frosting
  • 1 1/2 cups (375 mL) whipping cream
  • 1/2 cup (125 mL) icing sugar
  • 1 tsp (5 mL) grated lime peel
  • 2 tbsp (25 mL) lime juice
  • Garnish, if desired
  • Lime peel twists
  • Fresh strawberries

Steps

  •  
    1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 15x10x1-inch baking pan with sides (jelly roll 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 centre 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

  • Tip 1
    Make Ahead : You can store this dessert in your freezer, tightly covered, for up to 3 weeks.
  • Tip 2
    Tip : For white chocolate-dipped strawberries, melt 4 oz chopped vanilla-flavoured candy coating and mix with 1 teaspoon vegetable oil. Dip strawberries into coating, and place on waxed paper to set.

Nutrition Information

300 Calories, 13g Total Fat, 2g Protein, 45g Total Carbs, 30g Sugars

Nutrition Facts

Serving Size: 16 Servings
Calories
300
Total Fat
13g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
25mg
Sodium
220mg
Total Carbs
45g
Dietary Fiber
0g
Sugars
30g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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