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Category: Cakes
Prep Time: Cook Time: Total Time:
Berries:
2 cups fresh raspberries
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/4 cup sugar
2 tbsp fresh orange juice
1 angel food cake, home-made or store bought
Whipped cream:
3/4 cup whipping cream, chilled
1/2 vanilla bean, split lengthwise
3/4 cup powdered sugar
Remaining ingredients:
2 tbsp powdered sugar
Grated orange rind (optional)
Preparation
To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
Preheat oven to 375.
Cake: Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.
Whipped Cream: Use a bowl that is large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping.
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ANGEL FOOD CAKE STUFFED WITH WHIPPED CREAM AND BERRIES
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Category: Cakes
Prep Time: Cook Time: Total Time:
Berries:
2 cups fresh raspberries
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/4 cup sugar
2 tbsp fresh orange juice
1 angel food cake, home-made or store bought
Whipped cream:
3/4 cup whipping cream, chilled
1/2 vanilla bean, split lengthwise
3/4 cup powdered sugar
Remaining ingredients:
2 tbsp powdered sugar
Grated orange rind (optional)
Preparation
To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
Preheat oven to 375.
Cake: Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.
Whipped Cream: Use a bowl that is large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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