- 12
Ingredients
- 1 Angel Food Cake (prepared)
- 3 cups whipping cream
- 1/3 cup confectioners sugar
- Red food coloring
- 1 package (10 oz.) frozen sliced strawberries, thawed and drained
- 6 large marshmellows, quartered
- 2/3 cups almonds
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, 1/3 cup confectioners sugar, and 2 drops red food coloring until stiff. Fold in strawberries and ⅓ 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 ⅓ cup toasted slivered blanched almonds over the side and top of cake. Chill at least 4 hours or until set.