Light and refreshing, the perfect dessert for any of your Yom Tov meals.
Frozen Layered Log
Recipe By Esther Ottensoser
- Cook & Prep: 2 h 15 m
- Serving: 32
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Contains:
Ingredients (13)
Layers
Cake
Start Cooking
Make the Cake
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking sheets with Gefen Easy Baking Paper and spray with cooking spray.
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To make the cake layers, beat eggs and sugar for 15 minutes.
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Add vanilla, oil, and lemon juice and mix well. Combine flour and baking powder and add to mixer alternately with water while mixing.
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Mix until batter is smooth.
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Pour half of the batter into each baking sheet and bake for 10–15 minutes. Remove from oven and allow to cool.
Assemble the Cake
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When cake is cooled, start layering: Melt ice cream until spreadable. Spread a thick layer of ice cream on top of one cake. Freeze until firm.
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Remove from freezer and spread the raspberry or strawberry sorbet on top of ice cream. Freeze until firm. Remove from freezer, spread mango sorbet on top and freeze until firm.
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Add second cake on top.
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Beat whipped topping. Add in confectioners’ sugar.
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Trim the ends of the cake and cut into four equal-size logs (widthwise).
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Cover top and sides with whipped cream and freeze each log separately. Cut into slices and serve.
