Line 3 (8x2-inch each) round cake pans with plastic wrap, extending wrap over edges. Divide orange sherbet between two prepared pans. Spoon lime sherbet into thrid pan. Smooth sherbet using a moistened spoon. Fold plastic wrap over sherbet. Freeze 2 hours.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Our frozen sherbet cake looks difficult, but we promise it's easy! Just layer the sherbet in cake pans, freeze, and layer. You'll be happy you did.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1.75-qt.) pkg. Hy-Vee we All Scream! orange sherbet, softened | ||
| 1 (1.75-qt.) pkg. Hy-Vee we All Scream! pineapple sherbet, softened | ||
| ½ (1.75-qt.) pkg. Hy-Vee we All Scream! lime sherbet, softened | ||
| ½ (1.75-qt.) pkg. Hy-Vee we All Scream! raspberry sherbet, softened | ||
| 1 c. plus 2 tbsp. Hy-Vee 100% pasteurized liquid egg white product | ||
| 1 dash(es) cream of tartar | ||
| ¾ c. Hy-Vee granulated sugar |
Things To Grab
- 3 (8x2-inch each) round cake pans
- Plastic wrap
- Spoon
- Serving plate
- Electric mixer
- Large mixing bowl
- Kitchen tortch
Directions
Remove pans from freezer; unwrap. Spoon 1/2 package pineapple sherbet on each frozen orange sherbet; spoon raspberry sherbet on frozen lime sherbet. Smooth sherbet, rewrap and freeze 2 more hours.
Remove pans from freezer; unwrap. Transfer an orange/pineapple layer to a serving plate; invert raspberry/lime sherbet on top and follow with remaining orange/pineapple sherbet. Freeze 30 minutes.
Beat egg white and cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff peaks form. Spread meringue over frozen cake; swirl meringue in peaks. Use a kitchen torch to lightly toast meringue. Serve immediately or store, covered, in freezer.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 52g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%