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Ingredients
- 1 Angel food Cake (already prepared)
- 3 cups chilled whipped cream
- 1 teaspoon almond extract
- 1 1/2 cups confections sugar
- 3/4 cup cocoa
- 1/4 teaspoon salt
- 2/3 cup toasted slivered blanched almonds
Details
Servings 12
Preparation
Step 1
Bake an angel food cake. Cool completely. Remove from pan; place cake updisde downs. Slice off entire top of cake about 1 down; set aside.
Make cuts down into ocake 1 inche from outer edge and 1 inche from edge of hold, leaving substantial "walls" on each side. With a curved knife or spoon, remove cake within cuts, being careful to a leave base of cake 1 inch thick. Place cake on serving plate.
In chilled bowl, beat 3 cups whipping cream, 1 teaspoon almond extract, 1 1/2 cups confectioners sugar, 3/4 cup cocoa and 1/4 teaspoon salt until stiff. Fold 1/3 cup toasted slivered blanched almonds into half the mixture; spoon into cake cavity.
Press mixture firmly into cavity to avoid holes in in cuts slices. Replace top of cake; press down gently.
Frost cake with remaining whipped cream mixture. Sprinkle with 1/3 cup toasted slivered blanched almonds ove rthe side and top of cake. Chill at least 4 hours or until set.
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