Frozen Strawberry-Banana Cake with Strawberry Sauce

Ready in 1 hour

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2 pt Strawberry sorbet; softened
3 lg Ripe bananas; peeled, cut
Sliced fresh strawberries
; 1/4-inch-thick
1/4 c Strawberry liqueur or orange
2 pt Banana-strawberry frozen
; diagonally into
1 c Strawberry preserves
1 lb Cake; (12-ounce)
; slices
1 pk Frozen sliced strawberries

Original recipe makes 1 servings



Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes. Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.) Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.) Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce. Serves 12. Bon Appetit August 1992

Calories Per Serving: 623 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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