Lemon Sorbet Torte Recipe

Name: Lemon Sorbet Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups slivered almonds, toasted; 1/2 cup sugar; 1/4 teaspoon ground cinnamon; 5 tablespoons butter, melted; 1/3 cup seedless strawberry jam; 3 pints lemon sorbet, softened; 1/2 cup sugar; 1/4 cup water; 2-1/2 cups sliced fresh or frozen rhubarb; 2-1/2 cups frozen unsweetened strawberries, partially thawed and sliced; 3/4 teaspoon vanilla extract; 1 pint fresh strawberries, sliced

Servings: persons

3 cups slivered almonds, toasted
1/2 cup sugar
1/4 teaspoon ground cinnamon
5 tablespoons butter, melted
1/3 cup seedless strawberry jam
3 pints lemon sorbet, softened
1/2 cup sugar
1/4 cup water
2-1/2 cups sliced fresh or frozen rhubarb
2-1/2 cups frozen unsweetened strawberries, partially thawed and sliced
3/4 teaspoon vanilla extract
1 pint fresh strawberries, sliced

1
Place the almonds, sugar and cinnamon in a food processor; cover and process until finely chopped. Stir in the butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
2
Place pan on a
3
. Bake at 350u00b0 for 15-20 minutes or until lightly browned. Cool completely on a wire rack.
4
In a small saucepan over low heat, melt jam; spread over bottom of crust. Top with sorbet. Freeze until firm.
5
Meanwhile, for sauce, combine sugar and water in a large saucepan. Bring to a boil. Add rhubarb; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rhubarb is tender. Add thawed strawberries; bring to a boil. Remove from the heat; cool to room temperature. Stir in vanilla. Cool sauce; refrigerate until chilled.
6
Just before serving, remove sides of springform pan. Spoon 1/2 cup sauce onto center of torte; top with fresh strawberries. Serve with remaining sauce.

996

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups slivered almonds, toasted, 1/2 cup sugar, 1/4 teaspoon ground cinnamon, 5 tablespoons butter, melted, and more.

Yes, Lemon Sorbet Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Lemon Sorbet Torte

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