Angel Food Cake With Toasted Almonds Recipes

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ANGEL FOOD CAKE WITH TOASTED ALMONDS



Angel Food Cake with Toasted Almonds image

Homemade angel food cake with almonds added.

Provided by Clayton McKee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 9

1 ¼ cups confectioners' sugar
1 cup cake flour
1 ½ cups egg whites, room temperature
¼ teaspoon salt
1 teaspoon cream of tartar
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
1 cup white sugar
1 cup chopped toasted almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Sift the confectioners sugar and cake flour together and set aside.
  • In a large bowl, whip the egg whites on high speed until foamy. Continue to whip on high speed while adding salt, cream of tartar, vanilla and almond extract. Gradually add the white sugar and continue to whip until whites have stiff peaks. Quickly fold in the flour mixture 1/4 cup at a time. Mix only until flour is incorporated. Do not deflate egg whites.
  • Pour batter into a 10-inch tube pan. Sprinkle top with chopped almonds. Bake at 375 degrees F (175 degrees C) for 35 to 40 minutes, or until top of cake bounces back when lightly tapped. Remove from oven, invert pan, and allow to cool in the pan. When cake is cool, loosen sides with a long knife and remove to a serving dish.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 40.4 g, Fat 4.1 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 99.5 mg, Sugar 29.6 g

RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE



Raspberry Fool with Toasted Angel Food Cake image

Provided by Alison Roman

Yield Makes 6 servings

Number Of Ingredients 6

4 cups 1" pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup crème fraîche or sour cream

Steps:

  • Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
  • Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
  • Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
  • Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

TIRAMISù ANGEL CAKE TORTE



Tiramisù Angel Cake Torte image

Categories     Cake     Coffee     Cheese     Chocolate     Dairy     Dessert     No-Cook     Cream Cheese     Amaretto     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

8 ounces Philadelphia-brand cream cheese, room temperature
2 cups chilled whipping cream
2/3 cup powdered sugar
6 tablespoons amaretto
3 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder or coffee powder
1 9- to 10-inch angel food cake
3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
1 cup sliced almonds, toasted
Chocolate shavings (optional)

Steps:

  • Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form. Fold whipped cream into cheese mixture for frosting.
  • Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 teaspoons amaretto. Spread with 1 cup frosting. Sprinkle with half of grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 teaspoons amaretto. Spread remaining frosting over cake. Press almonds onto sides of cake. Top with chocolate shavings, if desired.

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