Ambrosia Filled Angel Cake
Serving Size : 10
Ingredients for prepare Ambrosia Filled Angel Cake
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | angel food cake |
Ambrosia filling:
ambrosia filled angel cake |
| 3 | cups | heavy cream |
| 1/3 | cup | confectioner's sugar |
| 3 | cups | crushed pineapple - drained |
| 1 | cup | strawberries - sliced |
| 1/4 | cup | shredded coconut meat |
| 1/2 | cup | blueberries |
| 1 | | kiwi fruit |
recipe Ambrosia Filled Angel Cake
1. Purchase a large angel food cake, or use a homemade one.
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2. Starting 1 inch down from top, slice the top from cake. Lay aside to use later. Using a
Ambrosia Filled Angel Cake
serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all
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sides. Do not cut through to bottom. You will be using the cavity for the
Ambrosia Filled Angel Cake
filling. 3. Whip the cream and the confectioner's sugar until slightly stiff peaks form. 4. Using half the cream,
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gently fold in the fruit and coconut, leaving out a few blueberries and the kiwi
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fruit for the top. 5. Stuff the cavity with this fruit filling. Replace the top you
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earlier cut away. 6. Spread the remaining whipped cream on top and
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sides of cake; sprinkle a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit.
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Decorate with any other fruit you prefer, and chill for a minimum
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of 4 hours.
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