Ingredients:
1 pint raspberry sorbet (softened)
1 pint mango sorbet (softened)
1 vanilla cake (use any recipe you love, even a cake mix will work)
1 Pint heavy whipping cream (plus 1/4 cup powdered sugar)
1 Lime
Raspberries and Mint for decoration
Directions:
Mix up your favorite recipe for vanilla cake and bake it in a rectangle 1/4 sheet pan. Let it cool. Take it out of the pan and level the cake (just run a long bread knife over the top of the cake so that the cake it even all over). When the cake is level cut the cake in thirds (You're going to set each layer on top of each other, so make sure the pieces are close to the same size).
Whip up the whipping cream in a stand mixer (or a hand mixer) with the 1/4 cup powdered sugar and the juice from one lime. Whip the cream until stiff peaks appear, be careful not to over whip it!!
Put the first cake third on a cute platter and put almost the whole pint of raspberry sorbet on the cake and make sure the sorbet is even all over the cake, don't worry if the sorbet is melting down the sides, the whipping cream will cover up all mistakes! Put the next piece of cake on and put the mango sorbet on. Then put the top piece of cake on!
You're almost done! Just get a knife or small spatula and frost the cake with the whipped cream! Don't worry about imperfections or trying to ice it smooth, just get it on there and you'll be all set!
Garnish with raspberries and mint if you like and put it in the freezer when you're done! Once the cake is frozen for about 2 hours go ahead and take it out and cover with saran wrap. If you put the saran wrap on too soon it will stick to the cake and take the whip cream off when you go to serve it!
Oh and a tip of softening the sorbet - leave it on the counter for a half an hour and before you're ready to use it, pour it in a bowl and give it a good mix and then it's ready to put on your cake!
Happy baking!!
Sarah
