Angel Food Cakes With Berries In Orange Liqueur Recipes

ANGEL FOOD CAKE WITH MIXED BERRIES

Steps:

• Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.

ANGEL FOOD CAKE WITH BERRY SAUCE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.

ANGEL FOOD CAKE WITH MIXED BERRY COMPOTE

Steps:

• TO MAKE THE CAKE:.
• Preheat oven ot 325°F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
• Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
• Add the cream ot tartar and salt. Continue beating until soft peaks form.
• Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
• Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
• Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
• TO MAKE COMPOTE::.
• IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
• TO SERVE:.
• Place a slice of the cake onto a dessert plate and surround it with some of the compote.

ANGEL FOOD CAKE AND BERRIES

Steps:

• Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE

Steps:

• Place the berries in a medium bowl and tear in the mint.
• In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
• In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
• Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.

ANGEL FOOD CAKE WITH MIXED BERRIES

Steps:

• Mix berries and sugar together in a bowl, mashing slightly to create a juice.
• Pour over sliced angel food cake.

BERRIED TREASURE ANGEL FOOD CAKE

Steps:

• Using a 1-1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted., In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form., To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners' sugar.

ANGEL FOOD CAKE WITH FRESH BERRIES

Steps:

• Preheat oven to 325*.
• Combine cake flour and sugar.
• Beat egg whites and cream of tartar with a mixer until peaks begin to form.
• Fold the flour/sugar into the egg whites in thirds.
• Fold in the salt, vanilla, and almond extract until combined.
• Spoon batter into ungreased bundt pan.
• Bake for 1 hour until light brown.
• Remove from oven and cool for 1 hour.
• Loosen edges of cake from the pan with a knife and turn out onto a plate.
• Combine Strawberries, blueberries, honey and orange juice and serve with the cake.

ANGEL FOOD CAKE WITH BERRY SAUCE

Steps:

• In a food processor, pulse 1 pint strawberries to coarse puree. Pour into a large bowl. Slice remaining strawberries and add to bowl along with ½ of the blueberries.
• In a small saucepan, combine remaining blueberries, sugar and lemon juice. Bring to a boil. Cook until sugar dissolves and becomes syrupy, about 3 minutes.
• Pour blueberry sauce into bowl with strawberries. Stir in amaretto and almond extract. Cover and refrigerate 8 hours.
• To serve cut cake into slices and spoon berry sauce over top.

ANGEL FOOD CAKE WITH LEMON CREAM AND BERRIES

Steps:

• Prepare and bake cake mix in a 10 inch tube pan according to package directions. Cool cake completely according to package directions.
• In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping.
• Serve lemon cream and berries over cake.