We can't think of a better quote for a Friday! And just in case breaking the rules includes cheating on your diet, we have the perfect treat for you!
Mascarpone Sorbet and Berry Jam Sandwiches
Makes 15 sandwiches
Vanilla Cake
5 eggs, separated; discard white from 1 egg
4 eggs
1 tsp. vanilla extract
1 1/4 cups sugar
3/4 cup flour
Instructions
Preheat oven to 350 degrees. Spray 13x18 inch baking pan with nonstick spray and line with parchment paper.
Use an electric mixer to whisk the egg yolks, whole eggs, vanilla and 3/4 cup for about 3 minutes or until it reaches a pale and fluffy consistency. Transfer to a large bowl and clean mixer. Beat the egg whites on high speed and gradually add in remaining sugar until egg whites are stiff and glossy. Using a spatula, add in 1/4 of the egg whites to the egg mixture and fold in the rest of the whites until no streaks remain Sift flour over the batter and fold in until combined.
Spread batter evenly onto baking pan and bake for 10 to 15 minutes, rotating the pan half way through until cake is golden brown with a springy center. Let it cool to room temperature.
Sandwich Assembly
2 cups berry jam or orange marmalade
3 pints mascarpone sorbet or ice cream
Final Steps
Warm the jam in the microwave on low heat until slightly melted. Loosen the cake from the edges of the pan with a knife, flip onto cutting board and remove parchment paper. Cut the cake into two 6 1/2 x 9 inch rectangles and transfer half onto small baking sheet that will fit on your freezer shelf.
Spread jam evenly onto both halves. Transfer sorbet into a bowl and stir until softened. Spread sorbet onto cake half on baking sheet and top with second cake (jam side down). Cover with plastic wrap and freeze for at least an hour. Before serving, you may cut into smaller sandwiches.
This should help you break a few rules and stay cool this weekend!
XO,
Kelli
