Red, White & Blue Ice Cream Rainbow Cake
A Cool and Sweet Treat
Enjoy views of the city while you take a bite of this refreshing, sweet cake at the Kimberly Hotel. The cake is layered with homemade fruit sorbets that offer a tart contrast to the white chocolate. Serve with a side of fresh berries.
For the cake:
Cream the butter and sugar for 3 minutes. Slowly add the melted (but not hot) white chocolate. Add in the eggs one at a time.
Sift together all the dry ingredients. Alternate adding the dry and the wet ingredients in 3 additions.
Cook in 350 oven till slightly golden brown.
For the coconut sorbet:
Bring liquids and sugar to a simmer- add the coconut and let steep for 10 minutes. Strain and cool. Freeze in Ice Cream machine.
For the cherry/blueberry sorbet:
Boil water, sugar and salt- cool and add fruit puree. Freeze in Ice Cream machine
Sorbet Making Tip: before freezing in Ice Cream Machine, put an egg in the base. If the egg floats with 1/4 of the egg showing, your base is perfect. If it sinks, add a little honey or corn syrup.
Recipe courtesy The Kimberly.
Main Ingredients: butter, sugar, vanilla, almond extract
More Info: Kid Friendly