Sherbet Angel Torte Recipe

 Sherbet Angel Torte Recipe Sherbet Angel Torte Recipe photo by Taste of Home Rating 5

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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.

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Sherbet Angel Torte Recipe
  • Prep: 15 min. + freezing
  • Yield: 12 Servings
    •
15 15

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

Directions

  • 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. Yield: 12 servings.

Originally published as Sherbet Angel Torte in Taste of Home August/September 2000, p16

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Sherbet Angel Torte Recipe

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