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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (678g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 71.7mg||2 %|
|Potassium 172.5mg||5 %|
|Total Carbohydrate 154.2g||45 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 151.8g|
|Protein 0.8g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 623
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!