Rating: 3.11 stars
136 Ratings
  • 5 star values: 18
  • 4 star values: 26
  • 3 star values: 53
  • 2 star values: 31
  • 1 star values: 8
  • 136 Ratings

Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.

Martha Stewart Living, July 2010

Gallery

Credit: Ditte Isager

Recipe Summary test

prep:
1 hr
total:
1 day
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.

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  • Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.

  • Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.

Cook's Notes

Uncut cake can be frozen for up to 1 week.

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Reviews

136 Ratings
  • 5 star values: 18
  • 4 star values: 26
  • 3 star values: 53
  • 2 star values: 31
  • 1 star values: 8