Let them eat cake

TWO OF our favourite summer time flavours join forces to make this incredibly easy sorbet cake. Needless to say, it did not last long in the Vitala staff kitchen.

Strawberry-Lemon Sorbet Cake

• Vitala Strawberry Sorbet
• Vitala Lemon Sorbet
• 150g vanilla biscuits
• ¼ cup melted butter

Remove sorbets from freezer to allow time for them to soften enough to be spreadable. Meanwhile, add biscuits and butter to food processor. Pulse until biscuits are crumbed but still with a little texture.Line the bottom of a medium-sized spring form pan with the biscuit mixture to form a base making sure to pack it tightly into the corners of the pan. Scoop strawberry sorbet onto the biscuit base, spreading it with a spatula to form an even layer. You will need enough to fill half the pan. Layer the lemon sorbet on top. Place cake in freezer for at least 30 minutes before serving. Garnish with fresh strawberries and lemon rind.