I have had this recipe sitting a in pile for years! Glad I finally got to make it! It is from foodnetwork.com and is one of Emeril Lagasse's. Pretty good. I give it a ***1/2 rating. I would probably change the whipped cream on top. It wasn't as sweet as I would have liked. Also, you may want to double the whipped cream if you love the stuff, like myself! But still pretty good.
Strawberry-Cream Angel Food Cake
1 plain angel food cake, baked and cooled
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) can sweetened condensed milk
1/3 c. lemon juice
1/2 tsp. almond extract
2 1/2 c. sliced fresh strawberries
1 c. heavy cream
2 TBS powdered sugar
1/2 tsp. almond extract
Whole strawberries, stems removed, as garnish
Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.
In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 1/2 tsp. almond extract. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake (see following picture), and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
When ready to serve the cake, whip the cream until it begins to form peaks. Add the powered sugar and remaining 1/2 tsp. almond extract. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to one hour, or serve immediately.
Hope you enjoy!
1 plain angel food cake, baked and cooled
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) can sweetened condensed milk
1/3 c. lemon juice
1/2 tsp. almond extract
2 1/2 c. sliced fresh strawberries
1 c. heavy cream
2 TBS powdered sugar
1/2 tsp. almond extract
Whole strawberries, stems removed, as garnish
Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.
In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 1/2 tsp. almond extract. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake (see following picture), and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
When ready to serve the cake, whip the cream until it begins to form peaks. Add the powered sugar and remaining 1/2 tsp. almond extract. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to one hour, or serve immediately.
Hope you enjoy!
1 comments:
I make strawberry angel food cake for my husband's birthday every year and it's boring. This one looks like fun so I'm making it instead of my plain one.
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