Angel Food Cake With Peaches, Whipped Cream Recipe
Sponge Cake Recipes and Angel Food Cake Recipes


Angel Food Cake With Peaches, Whipped Cream

1 cup heavy cream
2 tablespoons confectioners sugar
1/2 teaspoon almond extract
1 box (10 ounces) frozen raspberries, thawed
12 slices angel food cake
1 can (16 ounces) sliced light peaches, drained
12 fresh mint leaves (optional)

1. Beat the heavy cream in a medium-size bowl until soft peaks form. Add the confectioners sugar and almond extract and beat until stiff peaks form.

2. Place raspberries in food processor or blender. Whirl until smooth puree. Press puree through wire-mesh sieve to remove seeds.

3. Arrange cake slices on 12 dessert plates. Spoon a few tablespoons raspberry puree over each slice or on plate. Garnish with peach slices, a dollop of whipped cream, remaining raspberries and mint.

Makes 12 servings


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