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Frozen Strawberry Peach Cake




Source of Recipe


Macklinda


List of Ingredients




Frozen Strawberry Peach Cake

1 16-oz pound cake
1 cup strawberry preserves
1/4 cup orange juice
2 pints strawberry sorbet, softened
2 pints peach frozen yogurt, softened
1 10 oz frozen sliced strawberries in syrup, thawed
sliced strawberries for garnish



Recipe



Cut cake into ¼-inch slices. Trim brown edges. Arrange enough slices in bottom of 9-inch springform pan to just cover the bottom, fitting tightly. Cook preserves and orange juice in a heavy small saucepan over medium heat until reduced to under a cup, stirring frequently, about 14 minutes. Spread half the preserves over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan and smooth top. Arrange more cake slices over the sorbet, just to cover. Spread remaining preserves over cake, freeze 10 minutes. Spoon frozen yogurt over cake, smooth top. Cover and freeze overnight (can be prepared 1 week in advance). Puree thawed strawberries in processor. Cover and refrigerate until cold (can be prepared 2 days in advance). Release pan sides from cake. Place strawberry slices around edge of cake. Serve cake with strawberry sauce.

Serves 12.