Best Flower Garden Cake Recipes

FLOWER GARDEN CAKE

Flower Garden Cake image

Dessert prepared with angel cake, fruit and whipped cream.

Provided by sage

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 8h

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon unflavored gelatin
1 cup orange juice, divided
6 eggs, separated
1 ½ cups white sugar, divided
⅓ cup lemon juice
1 (10 inch) angel food cake, cut in cubes
1 (8 ounce) can pineapple chunks, drained
½ cup maraschino cherries, halved
1 cup heavy cream
2 drops green food coloring
2 tablespoons white sugar

Steps:

Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.
Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.
In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 52.7 g, Cholesterol 120.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 5.4 g, Sodium 252.8 mg, Sugar 31.9 g

FLOWER GARDEN CAKE

Flower Garden Cake image

Make and share this Flower Garden Cake recipe from Food.com.

Provided by Chef mariajane

Categories Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup sugar
6 egg yolks
6 egg whites, separated
3/4 cup lemon juice
2 lemons, rind of
2 (7 g) envelopes plain gelatin
1/2 cup cold water
3/4 cup sugar
1 angel food cake
whipped cream

Steps:

Make a custard from the following ingredients: sugar, egg yolks, lemon juice, and grated lemon rinds. The custard should be cooked over water until it coats a spoon.
Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
In a bowl, beat 6 egg whites until very stiff and add gradually 3/4 cups sugar.
Pour the lemon custard into egg whites.
Tear into bite sized pieces, one large angel food cake, then fold into above mixture lightly with two forks.
Grease 8x12 baking dish with salad oil and pour mixture into dish.
Place in refrigertor and leave overnight.
Before serving, top with whipped cream. Remove from refrigerator 1 hour before serving.

Nutrition Facts : Calories 265.3, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 286.5, Carbohydrate 55.9, Fiber 0.2, Sugar 40.7, Protein 7.1

FLOWER GARDEN CAKE

Flower Garden Cake image

This cake is so very light and such a nice Spring Dessert..

Provided by Lyn Tinsley @gpgirl

Categories Cakes

Number Of Ingredients 9

Ingredients

3/4 cup(s) sugar
6 ounce(s) chocolate chip cookies
3/4 cup(s) lemon juice
2 - lemon rind, grated
2 - envelopes of plain gelatin
1/2 cup(s) cold water
3/4 cup(s) sugar
- angel food cake
- whipped cream

Steps:

Make a custard of the following ingredients: sugar, egg yolks, lemon juice, and grated rind of lemons.
Then custard should be cooked over water until it coats aspoon
Dissolve gelatin in cold water.
Add to custard the dissolved gelatin.
In a bowl, beat 6 egg whites very stiff and gradually 3/4 cup sugar.
Pour the lemon custard into egg whites
Tear into bite size pieces one large angel food cake then fold into above mixture lightly with two forks. Grease 8x12" baking dish with salad oil or (Pam) and pour mixture into dish.
Leave in fridge over night. Take out 1 hr before serving and ice with whipping cream.