Angel Food Cake with Mixed Berries
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:
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
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