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

Sherbet Angel Torte Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 12 servings

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

  1. Freeze the cake for at least 2 hours or overnight.
  2. 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.
  3. 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

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

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