Raspberry Angel Dessert
|10 inch angel food cake||1 (1 Tube)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Slightly beaten egg yolks||3|
|Whipping cream||1 Cup (16 tbs), whipped|
|Sweetened raspberries||4 , sweetened|
Slice cake in 3 layers.
Prepare filling by mixing sugar, flour, and 1/2 teaspoon salt in saucepan.
Slowly add milk; mix well.
Cook and stir over medium heat till mixture is thick and bubbly; cook 2 minutes more.
Stir some of hot mixture into egg yolks; return to hot mixture.
Bring just to boiling, stirring constantly.
Remove from heat; add vanilla.
Fold whipped cream into pudding.
Reassemble cake, spreading filling between layers and on top.
Garnish with raspberries and, if desired, fresh mint leaves.