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Angel Food Cake with Mixed Berries

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The image showcases a slice of angel food cake topped with a vibrant berry mixture and a dollop of freshly whipped cream, garnished with fresh mint—a delightful and refreshing dessert. Here’s how you can recreate this exquisite treat:

Angel Food Cake with Macerated Berries and Chambord Whipped Cream

Ingredients:

For the Macerated Berries:

  • 1 cup strawberries, hulled and sliced
  • 1 cup raspberries
  • 2 tablespoons gin
  • 1 tablespoon white sugar
  • 1 tablespoon dark brown sugar
  • Juice of 1 lemon

For the Chambord Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon Chambord (raspberry liqueur)
  • Zest of 1 orange

For Serving:

  • Angel food cake, store-bought or homemade
  • Fresh mint leaves, finely chopped for garnish

Instructions:

  1. Macerate the Berries:
    • In a mixing bowl, combine the sliced strawberries, raspberries, gin, both sugars, and lemon juice.
    • Gently toss the berries until they are well-coated with the gin and sugar mixture.
    • Let the berries sit for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the juices to release.
  2. Prepare the Whipped Cream:
    • In a chilled bowl, whip the heavy cream until it begins to thicken.
    • Add the powdered sugar, Chambord, and orange zest.
    • Continue to whip until the cream forms soft peaks. Be careful not to over-whip.
  3. Assemble the Dessert:
    • Slice the angel food cake into generous portions.
    • Spoon the macerated berries over the cake, making sure to drizzle some of the juices.
    • Dollop the Chambord whipped cream on top of the berries.
  4. Garnish and Serve:
    • Sprinkle the freshly chopped mint over the whipped cream for a burst of color and freshness.
    • Serve immediately and enjoy the combination of the light, airy cake with the boozy, sweet berries and the rich, fragrant cream.

This dessert is perfect for a summer evening or as a special treat after a meal. The citrus and mint provide a fresh contrast to the sweetness of the berries and the indulgent whipped cream.

Ingredients

Units Scale

For the Macerated Berries:

  • 1 cup strawberries, hulled and sliced
  • 1 cup raspberries
  • 2 tablespoons gin
  • 1 tablespoon white sugar
  • 1 tablespoon dark brown sugar
  • Juice of 1 lemon

For the Chambord Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon Chambord (raspberry liqueur)
  • Zest of 1 orange

For Serving:

  • Angel food cake, store-bought or homemade
  • Fresh mint leaves, finely chopped for garnish

Instructions

  1. Macerate the Berries:
    • In a mixing bowl, combine the sliced strawberries, raspberries, gin, both sugars, and lemon juice.
    • Gently toss the berries until they are well-coated with the gin and sugar mixture.
    • Let the berries sit for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the juices to release.
  2. Prepare the Whipped Cream:
    • In a chilled bowl, whip the heavy cream until it begins to thicken.
    • Add the powdered sugar, Chambord, and orange zest.
    • Continue to whip until the cream forms soft peaks. Be careful not to over-whip.
  3. Assemble the Dessert:
    • Slice the angel food cake into generous portions.
    • Spoon the macerated berries over the cake, making sure to drizzle some of the juices.
    • Dollop the Chambord whipped cream on top of the berries.
  4. Garnish and Serve:
    • Sprinkle the freshly chopped mint over the whipped cream for a burst of color and freshness.
    • Serve immediately and enjoy the combination of the light, airy cake with the boozy, sweet berries and the rich, fragrant cream.
  • Author: Lucas Krammes
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