Best Cherry Angel Cream Cake Recipes

GRILLED ANGEL FOOD CAKE WITH GRILLED PEACHES AND CREAM AND CHERRY COULIS

Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Vegetable oil, for oiling grill grates
4 mini angel food cakes or sponge cake rounds
4 ripe peaches, halved and pitted
1 cup whipping cream
8 ounces mascarpone
2 tablespoons honey
Seeds from 1/2 vanilla pod
2 cups fresh cherries, pitted
2 tablespoons champagne vinegar
1 1/2 tablespoons dark brown sugar
1/2 cup pistachios, crushed

Steps:

For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.

CHERRY ANGEL CREAM CAKE

Cherry Angel Cream Cake image

This is such an easy recipe to make. Its good enough for company. Try it, you'll like it. Make sure you use the 4 serving size pkg. of instant pudding. :)

Provided by Judy81350

Categories Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 prepared round angel food cake (frozen for easy slicing)
1 (14 ounce) can eagle brand sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (3 ounce) package jello vanilla instant pudding mix
2 cups whipping cream, whipped
2 (21 ounce) cans cherry pie filling or 2 (21 ounce) cans peach pie filling

Steps:

Cut cake into 1/4 inches slices; arrange half the slices on bottom of 13 x 9 inch baking dish.
In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
Chill 5 minutes Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 768.7, Fat 26.7, SaturatedFat 16.5, Cholesterol 98.4, Sodium 645.3, Carbohydrate 124, Fiber 1, Sugar 59.7, Protein 10.2

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