ORANGE-PINEAPPLE ANGEL TORTE

Orange-Pineapple Angel Torte image

Provided by Dancer

Categories Dessert

Yield 16 serving(s)

Number Of Ingredients 13

1 tablespoon gelatin, unflavored
4 tablespoons water, cold
1 cup boiling water
1 cup sugar
3/4 cup orange juice, freshly squeezed
1 lemon, juice of
2 cups whipping cream
1 (20 ounce) can crushed pineapple, drained
1 (11 ounce) can mandarin oranges, drained (save 5 oranges for decoration)
8 ounces angel food cake, cut into thin slices
1/4 cup confectioners' sugar
pecans, Chopped, if desired (for decoration)
nonstick cooking spray

Steps:

Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish.
Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight.
Whip remaining 1 cup of cream and add confectioners' sugar.
Unmold the dessert and cover with sweetened whipped cream.
Decorate with mandarin oranges and pecans, if desired.

Nutrition Facts : Calories 234.1, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 86.2, Carbohydrate 33.2, Fiber 0.8, Sugar 26.9, Protein 2.3