Orange-Pineapple Angel Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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A light dessert favorite Ingredients:
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 |
Directions:
1. Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
2. Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
3. Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
4. 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.
5. 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.
6. Whip remaining 1 cup of cream and add confectioners' sugar.
7. Unmold the dessert and cover with sweetened whipped cream.
8. Decorate with mandarin oranges and pecans, if desired.
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