|Angel food cake||1|
|Dry sauterne||1 1⁄2 Cup (24 tbs)|
|Sour cream||1 Pint|
|Apricot halves||8 Ounce (Canned / Frozen, Or As Required)|
|Cinnamon||1 Teaspoon (Or To Taste)|
1) Halve the cake horizontally into two rings.
2) Place the rings side by side on a platter and gradually drizzle over the wine, until completely absorbed.
3) Frost both the cake halves with sour cream, garnish with apricot halves and sprinkle with the cinnamon.
4) Slice and serve the Dessert Vail on a serving platter.