Raspberry Angel Torte

By á-4361

Ingredients

• Syrup:
• 3 tbsp water
• 2 tbsp granulated sugar
• 2 tbsp Grand Manier liqueur or orange-flavored liqueur
• Filling and Topping:
• 1 1/2 cups cold whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla
• 1 tbsp Grand Manier liqueur
• 1/2 cup cold raspberries, plus 1 cup for topping
• 1 (12 oz) angel food cake

Details

Servings 8

Preparation

Step 1

To prepare syrup, heat water and granulated sugar in small sauce-pan, stirirng over low hear until sugar dissolves, 3-4 minutes. Remove from heat. Stir in Grand Marnier, set aside and cool. (Syrup can be covered and refrigerated up to 1 week).

To prepare filling and topping, beat cream, powdered sugar, vanilla and liqueur in large bowl of electic mixer until soft peaks form. Add 1/2 cup cold raspberries and beat to firm peaks.

Using serrated knife, cut angel food cake into 4 horizontal layers.

Brush cut side of each layer with cooled syrup. Assemble cake upside down so bottom becomes top. Begin by placing top of cake, cut side up, on serving platter. Spread with 1 layer of whipped cream over top and sides of cake.

Working top to bottom, add another layer of cake, cut side up, and spread whipped cream. Repeat with remaining 2 laters. Spread remaining whipped cream over sides of cake.

Arrange remaining 1 cup fresh raspberries on top. cover and refrigerate up to 1 day. Makes 8 servings.