Frozen strawberry-banana cake with strawberry sauce

1 servings

Ingredients

Quantity Ingredient
1 pounds Cake; (12-ounce)
1 cup Strawberry preserves
¼ cup Strawberry liqueur or orange juice
2 pints Strawberry sorbet; softened
2 pints Banana-strawberry frozen yogurt; softened
1 pack Frozen sliced strawberries in syrup; thawed (10-ounce)
3 larges Ripe bananas; peeled, cut
; diagonally into
; 1/4-inch-thick
; slices
Sliced fresh strawberries

Directions

Cut cake into ¼-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter springform pan with 2¾-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to ⅔ 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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