Light and refreshing, the perfect dessert for any of your Yom Tov meals.
Frozen Layered Log
Recipe By Esther Ottensoser
- Cooking and Prep: 2 h 15 m
- Serves: 32
-
Contains:
Ingredients (13)
Layers
Cake
Start Cooking
Make the Cake
-
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking sheets with Gefen Easy Baking Paper and spray with cooking spray.
-
To make the cake layers, beat eggs and sugar for 15 minutes.
-
Add vanilla, oil, and lemon juice and mix well. Combine flour and baking powder and add to mixer alternately with water while mixing.
-
Mix until batter is smooth.
-
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
-
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.
-
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.
-
Add second cake on top.
-
Beat whipped topping. Add in confectioners’ sugar.
-
Trim the ends of the cake and cut into four equal-size logs (widthwise).
-
Cover top and sides with whipped cream and freeze each log separately. Cut into slices and serve.
_-_Tamar_Teitelbaum1.jpg "Coffee Chocolate Cheesecake")
AdBlock
AdBlock Plus
AdGuard AdBlocker
uBlock Origin
