| 1 |
Prepare cake mix batter according to package directions. Bake in 1 (9-inch) round layer cake pan, 2-1/2 to 3 inches deep, in a preheated 350 degree oven about 40 to 45 minutes, or until cake test done; or bake 1/3 of batter in 1 standard (9-inch) round layer cake pan and remaining 2/3 of batter in another standard 9-inch round layer cake pan 25 to 35 minutes, or until cakes test done. Cool. |
| 2 |
Put stainless-stell bowl in freezer for at least 1 hour so it is completely frozen. |
| 3 |
If making one deep 9-inch round layer cake, slice cake horizontally into 3 equal layers. Cut 1 (4-inch) round, 1 (6-ounce) round and 1 (8-inch) round out of layers and reserve. Otherwise, if you baked 2 cakes, cut thicker cake into two layers and cut a 4-inch round from one layer and a 6-inch round from the other. Cut an 8-inch round from remaining layer (do not slice into 2 layers). |
| 4 |
Make sure sorbets are spreable (but not runny) before beginning. You may need to leave them at room temperature 10 to 15 minutes. |
| 5 |
Working as quickly as possible, scoop 1/2 of each of lemon, mango and raspberry sorbets into the frozen bowl and, using a large spoon, scrape or spread the sorbets up the sides of the bowl, completely covering the inside of it. Be sure not to have any holes as these will show up when you unmold it. Place immediately in the freezer until completely frozen. |
| 6 |
Pour raspberry sauce in bowl and swirl it around to completely cover inside. Return bowl to freezer until sauce is frozen. |
| 7 |
Add 1/2 of vanilla ice cream, softened, to the bowl, pressing down with the back of the spoon to make it as compact as possible. Add the 4-inch round cake layer, pressing firmly so it sticks. Return bowl to freezer. |
| 8 |
Add remaining lemon sorbet, pressing down with back of spoon as before. Add remaining mango sorbet, pressing down, then add remaining vanilla ice cream, pressing down and pistachio nuts. Then add 6-inch round cake layer and return to freezer. |
| 9 |
To unmold cake, pour hot water into a large bowl or roasting pan (large than the cake bowl). Remove bombe from freezer and place underside of bowl in hot water 15 to 20 seconds. With your hand, push down on the edge of the cake; if it moves, completely unmold the cake. If not, place it back in the hot wate for another 15 seconds. |
| 10 |
Place cake on freezer-proof plate or cardboard round and return to freezer until ready to serve. Garnish with macaroon cookies or fresh fruits, if desired. Serve cut into slices with additional raspberry sauce, if desired. |