Best 3 Two Tone Sherbet Torte Recipes

Indulge in a delightful culinary journey with the Two-Tone Sherbet Torte, a symphony of flavors and textures that will tantalize your taste buds. This exquisite dessert features a creamy lemon sherbet filling nestled between two layers of moist and tender yellow cake, creating a perfect balance of tangy and sweet. As you delve deeper into the recipe, you'll also discover variations that introduce a rich chocolate cake layer and a luscious raspberry sherbet filling, offering a delightful contrast to the classic lemon combination. Each recipe is meticulously crafted to ensure a delightful and memorable dessert experience, perfect for any occasion.

Let's cook with our recipes!

SHERBET ANGEL TORTE

Sherbet Angel Torte image

For a dramatic dessert, you can't miss with this torte, shared by Amy Nichols of Brownville, Maine. "It's a wonderful make-ahead treat," Amy assures.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 prepared angel food cake (8 to 10 ounces)
1 quart raspberry sherbet
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/2 cup reduced-sugar raspberry preserves, warmed
Fresh raspberries, optional

Steps:

Freeze the cake for at least 2 hours or overnight. , Split cake horizontally into three layers. Place bottom layer on a freezer-safe serving plate; top with about 1 cup sherbet. Repeat layers. Top with remaining cake layer. Fill center with remaining sherbet. Frost top and sides with whipped topping. Gently spread preserves over top of cake. , Loosely cover and store in freezer. Thaw in the refrigerator for 30 minutes before slicing with a serrated knife. Garnish with raspberries if desired.

Nutrition Facts : Calories 0g saturated fat (0 sugars.

FROZEN KEY LIME TORTE

Frozen Key Lime Torte image

Scoops of frozen sherbet, sorbet, and yogurt, a crunchy graham-cracker crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h30m

Yield 10

Number Of Ingredients 8

Ingredients

1 pint (2 cups) lime sherbet
1 pint (2 cups) lemon sorbet
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
1 tablespoon Key lime juice
1/4 cup coconut, toasted*

Steps:

Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
To serve, let stand at room temperature for 15 minutes. Cut into wedges.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 35 g, TransFat 1/2 g

MANGO-STRAWBERRY SORBET TORTE

Mango-Strawberry Sorbet Torte image

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

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice
Lime peel twists
Fresh strawberries

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

Tips:

Use good quality ingredients: The better the ingredients, the better the final product will be. Use fresh fruit, real butter, and high-quality chocolate.
Don't overbeat the eggs: Overbeaten eggs can make the cake tough. Beat them just until they are light and fluffy.
Be careful not to overbake the cake: A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Be creative with your toppings: You can use fresh fruit, whipped cream, chocolate shavings, or nuts to decorate your cake.

Conclusion:

Two-tone sherbet torte is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy sherbet filling and flaky crust, this cake is sure to be a hit. So next time you are looking for a special dessert, give two-tone sherbet torte a try. You won't be disappointed!