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Sherry Cream Filled Angel Food Cake

New.Wife's picture
Ingredients
  Angel food cake mix package 10 Ounce (1 Package)
  Vanilla 3⁄4 Teaspoon
  Almond extract 3⁄4 Teaspoon
  Plain gelatin 1⁄4 Ounce (1 Envelope)
  Cold water 3 Tablespoon
  Sweet sherry wine 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Dash
  Heavy cream 1 Pint, whipped
  Crushed peanut brittle 1 Cup (16 tbs)
Directions

GETTING READY
1) Follow the package instruction to prepare the angel food cake mix by adding vanilla and almond extracts to the batter.
2) Mix gelatin in cold water.

MAKING
3) Pour the batter into a 10-inch tube pan.
4) Bake in moderate oven for 20-25 minutes or until not done.
5) Invert the cake on wire rack to cool.
6) Cut the cake crosswise in 2 layers.
7) In a saucepan, pour sherry and heat to simmering.
8) Add gelatin, sugar and salt and stir until dissolved.
9) Allow the mixture to cool and chill.
10) Mix whipped cream to this. And again set for chilling.

FINALIZING
11) Arrange the cake layers together by putting a part of the mixture as filling between the layers.
12) Cover the top and sides of the cake with the remaining mixture.
13) Place inside refrigerator to chill for several hours.

SERVING
14) Just 1 hour before serving, top with peanut brittle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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