This refreshing and delicious Strawberry Mango Ice Cream Torte is the perfect summer dessert. It’s easy to make and requires no baking, so it’s perfect for a hot day. The combination of sweet strawberries and tangy mangoes is irresistible, and the ice cream adds a touch of creaminess and luxury.
1pinttwo cups mango sorbet (I used Ciao Bella available at Whole Foods Market and Target)
1pinttwo cups strawberry sorbet
INGREDIENTSFROSTING
1 ½cupwhipping cream
½cuppowdered sugar
1teaspoongrated lime peel
2tablespoonlime juice
Instructions
INSTRUCTIONS FOR MAKING THE CAKE:
Preheat oven to 350 degrees. Grease 1 9x13 inch pan. For a thinner cake, grease 2 9x13 inch pans. Cream together sugar and butter in a mixing bowl. (Approximately 2-3 minutes)
While the sugar and butter are creaming, in a small mixing bowl beat together egg whites, milk, and vanilla extract. In a larger bowl, mix together the baking powder, salt and cake flour. Once the sugar and butter have creamed, alternate adding ⅓ of the dry mixture with ⅓ of the wet mixture until entire cake batter mixture has been well incorporated together.
Divide mixture between the two pans (batter will be very thin if using two 9x13 inch pans) and cook at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and allow cakes to cool completely before removing pans.
INSTRUCTIONS FOR MAKING THE CENTER OF THE CAKE:
To finish preparing the cake, cut into thirds evenly crosswise. Place the first cake top side down on a cake or torte plate. Spread the softened mango sorbet on top, than cover with the 2nd layer of cake, followed by the strawberry sorbet. Place the third piece of cake on top, than cover lightly and freeze for 2-4 hours or overnight.
TO MAKE THE FROSTING:
Beat all frosting ingredients together in a bowl on high speed until stiff peaks begin to form. Frost the sides and the top of the cake with the frosting. Freeze approximately 1 hour, or until frosting is firm. Remove from freezer, garnish with strawberries, lime peels, lime pieces, or white chocolate dipped strawberries.
Notes
Store all uneaten cake in the freezer in an airtight container for up to one week.