Angel Cake With Tipsy Raspberries Recipes

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ANGEL CAKE WITH RASPBERRY SAUCE



Angel Cake With Raspberry Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, dessert

Time 5m

Yield 3 servings

Number Of Ingredients 4

1 pint fresh raspberries
4 to 6 tablespoons sugar
1 to 2 tablespoons lemon juice
3 slices angel cake

Steps:

  • Wash raspberries, and drain. Place in food processor with 4 tablespoons sugar and 1 tablespoon lemon juice, and process. Adjust sugar and lemon juice as needed.
  • Serve over slices of angel cake.

RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE



Raspberry Fool with Toasted Angel Food Cake image

Provided by Alison Roman

Yield Makes 6 servings

Number Of Ingredients 6

4 cups 1" pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup crème fraîche or sour cream

Steps:

  • Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
  • Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
  • Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
  • Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

RASPBERRY ANGEL CAKE



Raspberry Angel Cake image

This raspberry cake makes a pretty dessert for any special occasion.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips

Time 3h20m

Yield 16

Number Of Ingredients 5

3 cups boiling water
2 (3 ounce) packages JELL-O Raspberry Flavor Gelatin
1 (12 ounce) package frozen red raspberries (do not thaw)
1 (7.5 ounce) package round angel food cake, cut into 21 thin slices
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
  • Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
  • Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 19.7 g, Fat 0.8 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 139.4 mg, Sugar 10.6 g

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