Try this Frozen Strawberry-Banana Cake with Strawberry Sauce recipe, or contribute your own.
Suggest a better descriptionCut 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
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Serving Size: 1 Serving (678g) | ||
Recipe Makes: 1 servings | ||
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Calories: 623 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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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
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