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1 Charlie's Rainbow Sorbet Cake

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Charlie's Rainbow Sorbet Cake

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Ingredients

50 slice(s)

of sorbet 'cake'

  • 100 grams raw sugar, for each layer of sorbet cake
  • 1 egg white, for each layer
  • 300 grams fruit, chopped into big chunks, for each layer
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Recipe's preparation

    Prepare batches of sorbet

  1. Mill 80g raw sugar for 10 seconds/Speed 9


     


     

  2. Add 300g fruit and an egg white (if using) and blend for 10 seconds/Speed 6.


     

  3. Add 1kg of ice and blend for 1 minute 30 seconds/Speed 9.


    If the ice rises to the top of the bowl, take the MC out and push the ice down with the spatula.


     

  4. Line your cake tin with Baking Paper.  Pour the sorbet into the cake tin (a ring tin works well, as it is then easier to slice when serving it later) and push down with the spatula.

  5. Pop it into the freezer for at least 4 hours (or overnight).


    Turn tin upside down and put sorbet 'cake' onto a freezer proof platter/plate.


    Now your tin is empty and your ready to make the next layer of sorbet.


     

    6. Assembling the rainbow 'cake'

  6. All of your coloured sorbet layers will have Baking Paper under them, simply place the 'cakes' on top of each other, keeping the Baking Paper in place.

  7. Take out a shelf from your freezer, and put the whole (HUGE) layered sorbet cake in the freezer until needed.

  8. When you get the 'cake' out of the freezer, it will need 10 mins (depending upon the weather) to 'defrost' and then it will be the perfect creamy consistency to slice and serve.

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Accessories you need

  • Spatula TM5/TM6
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Tip

Very quick and easy to prepare each layer.  However, you do need to think about the cake, and start a couple of days before the 'birthday party' or 'celebration' due to the fact that each layer needs to be frozen in the cake tin... unless you have 6 ring tins lying around your house ready to use tmrc_emoticons.;)

In each layer of sorbet cake, I used a banana PLUS other fruit to make it go further.  Also the banana in each layer makes it a 'creamier' texture.

I used fresh raspberries for the bright pink layer, strawberries for the darker pink/red layer, kiwifruit for the green layer, frozen blueberries and a handful of blackberries for the purple layer, oranges for the light orange/yellow layer.....  ALL NATURAL COLOURS AND COMPLETELY NATURAL FLAVOURS tmrc_emoticons.)  









This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This sorbet cake is AMAZING!

    Submitted by Lauravince on 26. May 2015 - 16:45.

    This sorbet cake is AMAZING! So yummy but healthy,and perfect for a birthday party in summer! I especially loved the kiwi fruit layer yum!! 

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