1 lb Cake; (12-ounce)
1 c Strawberry preserves
1/4 c Strawberry liqueur or orange
-juice
2 pt Strawberry sorbet; softened
2 pt Banana-strawberry frozen
-yogurt; softened
1 pk Frozen sliced strawberries
-in syrup; thawed (10-ounce)
3 lg Ripe bananas; peeled, cut
; diagonally into
; 1/4-inch-thick
; slices
Sliced fresh strawberries
Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of
9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover
bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan
over medium heat until reduced to 2/3 cup, stirring frequently, about 14
minutes. Spread half of preserves mixture over cake in pan. Freeze 10
minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake
slices over to just cover sorbet. Spread remaining preserves mixture over
cake. Freeze 10 minutes.
Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can
be prepared 1 week ahead.)
Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce
can be prepared 2 days ahead.)
Release pan sides from cake. Place banana slices around cake edge. Mound
berries in center. Serve cake with sauce.
Serves 12.
Yields
1 servings
