Frosty Angel Torte Recipes

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FROSTED ANGEL FOOD CAKE



Frosted Angel Food Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h55m

Yield 12 servings

Number Of Ingredients 10

1 cup cake flour
1/4 teaspoon kosher salt
15 large egg whites, at room temperature
1 teaspoon cream of tartar
1 1/2 cups plus 2 tablespoons granulated sugar, sifted 3 times
1 teaspoon vanilla
4 cups powdered sugar
2 sticks (1 cup) salted butter, softened
1/4 cup heavy cream
Yellow food coloring

Steps:

  • For the angel food cake: Preheat the oven to 350 degrees F.
  • Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
  • In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
  • Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
  • Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
  • For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
  • Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.

FROZEN STRAWBERRY DESSERT



Frozen Strawberry Dessert image

My grandpa gave me many of my grandmother's and great-grandmother's recipes, including this frozen strawberry dessert, along with many wonderful stories about them. -Kate Murphy, Union Bay, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped walnuts
2 large egg whites
2/3 cup sugar, divided
2 teaspoons water
1/8 teaspoon cream of tartar
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
2 tablespoons lemon juice
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

Nutrition Facts : Calories 368 calories, Fat 22g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 94mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.

FROSTY STRAWBERRY SQUARES



Frosty Strawberry Squares image

A frozen strawberry treat you can't put down, but is a little messy to make.

Provided by TAMIELAW

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 6h30m

Yield 24

Number Of Ingredients 9

1 cup all-purpose flour
½ cup packed brown sugar
½ cup chopped walnuts
½ cup butter, melted
2 egg whites
1 cup white sugar
2 cups sliced strawberries
2 tablespoons lemon juice
1 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
  • In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
  • In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 18.5 g, Cholesterol 23.8 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 37.2 mg, Sugar 13.5 g

CHOCOLATE ANGEL TORTE



Chocolate Angel Torte image

This is a tender angel cake with creamy almond filling.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Yield 12

Number Of Ingredients 14

⅓ cup sifted cake flour
3 tablespoons unsweetened cocoa powder
¼ cup white sugar
6 egg whites
½ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup white sugar
5 teaspoons cornstarch
¼ teaspoon salt
¼ cup white sugar
1 cup milk
2 eggs
2 tablespoons amaretto liqueur

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sift flour, cocoa, and 1/4 cup of the white sugar together.
  • Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.
  • Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.
  • To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 24 g, Cholesterol 32.6 mg, Fat 1.5 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 145.4 mg, Sugar 19 g

ELEGANT CHOCOLATE ANGEL TORTE



Elegant Chocolate Angel Torte image

Impress your company with this beautiful torte. Delicious chocolate angel food cake layered with a strawberry whipped cream mixture. Cooking time may vary depending on the angel food cake mix you have.

Provided by Crafty Lady 13

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

1/3 cup cocoa
1 (15 ounce) package two-step angel food cake mix
2 (1 1/3 ounce) envelopes dry whipped dessert topping mix
1 cup cold nonfat milk
1 teaspoon vanilla extract
1 cup strawberry puree
strawberry (to garnish)

Steps:

  • To make strawberry puree, mash 2 cups sliced fresh strawberries (or frozen strawberries thawed) in blender or food processor. Cover, blend until smooth. Puree should measure 1 cup.
  • Move oven rack to lowest position.
  • Sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove rom pan. Using a serrated knife, slice cake horizontally into four layers.
  • Prepare whipped toppying mix as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Blend in strawberry puree.
  • Place bottom cake layer on serving plate; spread with 1/4 of topping. Set next cake layer on top; spread with 1/4 of topping. Continue layering cake and topping. Refrigerate until ready to serve. Slice cake with sharp serrated knife, cutting with gentle sawing motions. Serve sliced cake with strawberry garnishes. Cover; refrigerate leftover cake.

Nutrition Facts : Calories 139.1, Fat 2.3, SaturatedFat 1.9, Cholesterol 0.3, Sodium 210, Carbohydrate 27.5, Fiber 0.8, Sugar 15.5, Protein 3.5

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