草莓和奶油冰淇淋蛋糕

Scoop 3 cups Strawberry Sorbet into a large bowl. Using head of ice cream scoop, break up the sorbet. Once it begins to melt around edges, fold sorbet with a flexible spatula until smooth, spreadable, and still holds its shape, like smooth peanut butter.

Using a large offset spatula, spread the softened sorbet evenly in a round 9-inch (12-cup) springform pan, spreading to edges. Use flat side of a plastic bowl scraper to smooth surface. Place a 9-inch round sheet of parchment paper directly on the surface; freeze 45 minutes.

用3杯草莓冰淇淋重复步骤1。剥离冰糕层；将草莓冰淇淋铺在冰糕上，并用碗刮刀光滑。用羊皮纸覆盖；冻结45分钟。

用3杯草莓冰糕和3杯草莓冰淇淋重复软化和分层程序，在层之间冷冻。在最终的草莓冰淇淋层上，使用另外1杯草莓冰淇淋将锅填充到顶部；碗刮刀平滑而水平。用9 x 13英寸的羊皮纸覆盖。冷冻8小时。

要卸下，请用热水抑制厨房毛巾；缠绕锅，从锅的侧面释放蛋糕。取下羊皮纸和锅侧。更换羊皮纸，然后将蛋糕倒在切菜板或饼干板上。冻结1小时。

用6杯酸奶油冰淇淋重复步骤1。蛋糕顶部的4杯丘4杯软化的酸奶油冰淇淋。使用一个大的偏爪，将冰淇淋的冰淇淋均匀地放在顶部，并且刚过蛋糕的边缘。用羊皮纸将蛋糕撒上蛋糕侧，剩下2杯酸奶油冰淇淋。使用碗刮刀使蛋糕的顶部和侧面光滑。返回冰箱；上菜前至少冻结4小时。

切割之前，将蛋糕转移到冰箱中10分钟。将蛋糕从羊皮纸上滑到服务盘上。用1 QT装饰。新鲜的草莓。切片并立即食用。