Ambrosia Bakery Strawberry Cake Recipes

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STRAWBERRY AMBROSIA



Strawberry Ambrosia image

This is a simple, tasty, and colorful variation of a classic ambrosia salad. My son loves it; he keeps asking me when I'm going to make some more of that 'marshmallow casserole'!

Provided by evian257

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 40m

Yield 24

Number Of Ingredients 4

1 (32 ounce) container plain yogurt
2 (16 ounce) packages mini marshmallows
1 (16 ounce) package frozen strawberries, thawed and drained
2 (15 ounce) cans Mandarin oranges, drained

Steps:

  • Stir together the yogurt and marshmallows in a large bowl. Gently fold in the strawberries and Mandarin oranges. Scoop into a serving bowl, and refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 36.7 g, Cholesterol 2.3 mg, Fat 0.6 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 27.1 g

AMBROSIA ICEBOX CAKES



Ambrosia Icebox Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Number Of Ingredients 13

1/2 cup pineapple juice
3 large eggs plus 2 yolks, room temperature
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons cold unsalted butter
1 tablespoon fresh lemon juice
Pinch fine salt
2 oranges
1 cup whipping cream
1 tablespoon confectioners' sugar
2 teaspoons cream sherry, such as Oloroso
18 soft ladyfingers
1/2 cup sweetened shredded coconut, lightly toasted

Steps:

  • 1. Bring pineapple juice to a simmer in a small saucepan over medium heat. Whisk eggs, yolks, sugar and cornstarch in a small bowl. Slowly pour hot juice into egg mixture, while whisking constantly. Return mixture to pan and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove from heat, stir in butter, lemon juice, and salt. Strain mixture into a small bowl set over ice. Place a piece of plastic wrap directly onto surface of curd and set aside to cool. 2. Finely grate zest from 1 orange and reserve. Trim and discard peel from remaining orange and cut out segments. Chop and toss with zest. Whip cream and confectioners' sugar together until soft peaks form and fold into chopped orange.
  • 3. Juice zested orange into a bowl and stir in sherry. Lightly brush ladyfingers with this liquid and press into bottom and along sides of 6 ramekins. Evenly divide pineapple curd among ramekins. Top each with orange-whipped cream and toasted coconut. Refrigerate until set, at least 2 hours or overnight. Release cakes from ramekins to serve.

Nutrition Facts : Calories 630 calorie, Fat 32 grams, SaturatedFat 18 grams, Cholesterol 400 milligrams, Sodium 230 milligrams, Carbohydrate 76 grams, Fiber 2 grams, Protein 13 grams

AMBROSIA CAKE



Ambrosia Cake image

Provided by Sandra Lee

Categories     dessert

Time 26m

Yield 10 servings

Number Of Ingredients 10

1 (12-ounce) store-bought angel food cake
1/2 cup fat free vanilla yogurt
1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite)
1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W)
1 cup seedless grapes, sliced in 1/2
1/2 cup sugar free apricot preserves (recommended: Smucker's)
1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole)
1 cup plain shredded coconut, plus 1 cup toasted
1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole)
1/4 cup frozen cherries, defrosted

Steps:

  • Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
  • Refrigerate until ready to serve. Serve at room temperature.

AMBROSIA CAKE



Ambrosia Cake image

If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia - the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream - you'll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it's an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.

Provided by Melissa Clark

Categories     cakes, project, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 27

2 3/4 cups/344 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup/118 milliliters whole milk
1/2 cup/118 milliliters unsweetened coconut milk
1 tablespoon coconut rum or dark rum (or use 1 teaspoon coconut extract)
1 teaspoon vanilla extract
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened
1/4 cup/59 milliliters virgin coconut oil, melted and cooled (or use more butter)
1 1/2 cups/300 grams sugar
4 large eggs, room temperature, whites and yolks separated
1 1/4 teaspoons finely grated clementine zest (from about 2 clementines)
1/3 cup/78 milliliters fresh clementine juice (from about 4 clementines), plus 2 1/2 teaspoons finely grated clementine zest
1/3 cup/78 milliliters fresh lemon juice
4 large eggs
4 large egg yolks (reserve whites for frosting)
7 tablespoons/88 grams sugar
Pinch kosher salt
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), cubed
1/4 teaspoon vanilla extract
4 large egg whites
1 cup/200 grams sugar
1/4 teaspoon cream of tartar
Pinch kosher salt
8 to 10 seedless clementines
1 1/2 to 3 cups/100 to 200 grams shredded sweetened or unsweetened coconut, to taste
Strawberries, sliced (optional)

Steps:

  • Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.
  • In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.
  • In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.
  • In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.
  • Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)
  • Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.
  • Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.
  • Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.
  • Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.
  • Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.
  • Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)

AMBROSIA CAKE



Ambrosia Cake image

I LOVE this cake...so easy and so good. Perfect for when you want something sweet, but not too rich!!

Provided by Troop Angel

Categories     Dessert

Time 55m

Yield 10-20 serving(s)

Number Of Ingredients 7

1 package yellow cake mix, pudding type
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, undrained
4 eggs
1 (20 ounce) can crushed pineapple, undrained
1 (6 ounce) package vanilla instant pudding mix
1 (8 ounce) carton Cool Whip, thawed

Steps:

  • CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
  • Beat on medium speed for 2 minutes.
  • Pour into greased and floured 9 x 13 inch pan.
  • Bake at 350 degrees for 40 minutes.
  • TOPPING: Combine pineapple and pudding mix.
  • Let stand for 5 minutes.
  • Add Cool Whip.
  • Mix well by hand.
  • Frost cake when cool.
  • Refrigerate.

Nutrition Facts : Calories 538.9, Fat 24.9, SaturatedFat 8, Cholesterol 85.7, Sodium 623.9, Carbohydrate 75.2, Fiber 1.6, Sugar 55.4, Protein 5.6

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