Best 4 Sherbet Angel Torte Recipes
Indulge in a delightful culinary journey with our comprehensive guide to Sherbet Angel Torte, a heavenly dessert that combines the refreshing flavors of sherbet with the delicate sweetness of angel food cake. Discover the secrets behind creating this classic dessert, from selecting the perfect sherbet to achieving the ideal texture and presentation.
Explore a collection of Sherbet Angel Torte recipes, each offering unique variations and flavor combinations to satisfy any sweet tooth. Whether you prefer a classic lemon sherbet or desire the tangy burst of raspberry, our recipes provide step-by-step instructions to ensure your torte turns out perfect every time.
For those seeking a traditional approach, the Classic Sherbet Angel Torte recipe embodies the essence of this timeless dessert. With its layers of fluffy angel food cake and creamy sherbet filling, this recipe delivers a delightful balance of flavors and textures.
If you crave a burst of citrusy goodness, the Lemon Sherbet Angel Torte recipe is a must-try. The vibrant lemon sherbet filling pairs perfectly with the light and airy angel food cake, creating a refreshing and zesty treat.
For a delightful twist, the Raspberry Sherbet Angel Torte recipe introduces a vibrant splash of color and flavor. The luscious raspberry sherbet filling adds a tart and fruity dimension to the classic dessert, making it a perfect choice for special occasions.
Embrace the vibrant flavors of summer with the Tropical Sherbet Angel Torte recipe. This recipe combines the exotic flavors of pineapple, mango, and orange sherbet, creating a tropical paradise in every bite.
If you're seeking a unique and elegant presentation, the Sherbet Angel Torte with Berries recipe showcases a stunning display of fresh berries atop a creamy sherbet filling. This recipe is sure to impress your guests with its visual appeal and delicious taste.
No matter your preference, our Sherbet Angel Torte recipes offer a delightful range of flavors and presentation styles to suit any occasion. Embark on this culinary adventure and discover the joy of creating this classic dessert in your own kitchen.
RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g 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
MANGO-STRAWBERRY SORBET TORTE
Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
- Make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
- 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.
- 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.
Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 30 g, TransFat 0 g
CITRUS SHERBET TORTE
Make and share this Citrus Sherbet Torte recipe from Food.com.
Provided by looneytunesfan
Categories Tarts
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
- Remove cake from pan; split horizontally into three layers. Place bottom layer on a serving plate; spread with orange 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 373.9, Fat 9.4, SaturatedFat 7.4, Sodium 331.1, Carbohydrate 68.8, Fiber 3.4, Sugar 47.3, Protein 4.8
Tips:
- For a smoother sherbet, use a blender or food processor to combine the ingredients.
- If you don't have a blender or food processor, you can mash the fruit by hand.
- Be sure to chill the sherbet for at least 4 hours before serving.
- Garnish the sherbet with fresh fruit, berries, or mint leaves.
- Serve the sherbet immediately or store it in the freezer for later.
Conclusion:
The sherbet angel torte is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its creamy sherbet filling and fluffy angel food cake, this torte is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give the sherbet angel torte a try. You won't be disappointed!
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