Creamy Tunnel Cake
1 prepared angel food cake from bakery or grocery
1 cup sliced strawberries, fresh or well drained, frozen
1 pint heavy whipping cream
1 cup toasted slivered almonds
1/3 cup confectioners sugar
8 whole strawberries
Place cake on cake plate. Using the sharp knife, carefully and evenly cut off
the top inch of cake and set it aside. Create a "tunnel" by inserting the knife
1 inch from the outer edge of the cake and piercing about 1 1/2-in. down through
cake. Carefully continue slicing all the way around the outside edge, being
careful not to cut through the bottom. Repeat this process 1 inch from inside
edge. Using a fork, carefully remove the center section.
To prepare filling, whip the cream with the egg beater until
it is stiff. Slowly add confectioners sugar a tablespoon at a time, beating
after each addition. Gently fold in the almonds and strawberries. Spoon the
mixture into the "tunnel" and pack lightly, making sure the tunnel is filled but
not overflowing. Replace the top of the cake and use the remaining mixture to
frost it. Decorate with whole strawberries and serve immediately.
Makes 1 cake.