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Layered Sorbet Cake
🌷 Layered Sorbet Cake with @itsbrittwilliams Move over ice cream cake! This sorbet cake starts with a vanilla cookie crust and layers of fruity sorbet between pistachio whipped cream. It's a vibrant and delicious cake that’s sure to impress! INGREDIENTS Crust: 1 (9-ounce) box vanilla wafer cookies 5 tablespoons unsalted butter, melted Filling: 2 cups heavy whipping cream 3 tablespoons powdered monk fruit sweetener or confectioners' sugar 1 teaspoon vanilla extract 1 pint mango sorbet, or flavor of choice 1 pint pistachio sorbet or gelato, or flavor of choice 1 pint raspberry sorbet, or flavor of choice ½ cup pistachios Equipment: Pastry knife or silicone spatula 9-inch springform pan 1. Make the crust: Use a food processor or high-speed blender to process the wafer cookies into a fine crumb. You should get about 1 ½ cups crumbs. Add the melted butter, then pulse a few times until the mixture is coarse and crumbly. 2. Transfer the mixture to a 9-inch springform pan and use your hands to press the crust evenly into the bottom of the pan. Press the crust with a spatula or the bottom of a measuring cup to compact it. Place in the refrigerator or freezer for about 15 minutes, or until chilled. 3. Make the filling: In a large bowl or the bowl of a stand mixer, add the heavy whipping cream, monkfruit sweetener, and vanilla. Beat on medium-high speed until stiff peaks form. Spread half of the whipped cream on top of the chilled crust. Place in the freezer for about 30 minutes, or until set. Place the remaining whipped cream in the refrigerator. 4. Spread the mango sorbet gently over the cream layer. Freeze for about 30 minutes, or until set. 5. Spread the pistachio sorbet gently over the mango sorbet layer. Freeze for about 30 minutes, or until set. 6. Spread the raspberry gelato gently over the pistachio sorbet layer. Freeze for about 30 minutes, or until set. 7. Meanwhile, add the pistachios to a food processor and blend until finely chopped. Fold the chopped pistachios into the remaining whipped cream. 8. Spread the pistachio whipped cream over the top layer of raspberry gelato. Cover the cake and freeze for at least 1 hour, or until firm. 9. Allow the cake to thaw for 5 minutes before serving. 10. Enjoy!


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