Sherbet Cake
Raspberry Lime Sherbet Pie
Servings 8
Ingredients
- ⅔ cup 80 grams vanilla wafer crumbs
- ⅓ cup 40 grams chopped pecans
- 2 tablespoons 25 grams sugar
- 2 tablespoons 28 grams melted butter
Filling
- 1 quart lemon or lime sherbet
Raspberry Sauce:
- 2 cups fresh raspberries
- 3-4 tablespoons granulated sugar
- 1-3 teaspoon fresh lemon juice
- 1 quart raspberry sherbet or sorbet
Topping:
- ½ cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat to 350 degrees F. Lightly butter a 9 inch round springform pan.
- Process crumbs, pecans and sugar until blended, then add butter and pulse to mix. Empty crumbs into pan and press tightly. Bake for about 10 minutes. Let cool completely on a wire rack.
- Soften the sherbet a bit, then place it in a bowl and mash it around to soften even more. Spread evenly over cooled crust, cover with a layer of plastic wrap and freeze until firm. Repeat with the raspberry sherbet (or sorbet), softening and then spreading over the lime sherbet.
- Cover with plastic wrap and freeze until firm.
- Make the raspberry sauce. Puree raspberries, 2 tablespoons of the sugar and fresh lemon juice in a food processor. Taste. Add remaining sugar and lemon juice as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled.
- When ready to serve, whip heavy cream, confectioners' sugar and vanilla in medium bowl with an electric mixer or in the food processor.
- Before serving, loosen the cake from the pan and remove sides. With a knife dipped in warm water, cut into triangles. Garnish individual slices with whipped cream and raspberry sauce.
- Alternatively, you can garnish the cake before cutting it. I like to do one slice at a time so that I can keep the ungarnished cake tightly wrapped and frozen.
