Fruit Filled Angel Food Torte Recipes

FRUIT-FILLED ANGEL FOOD TORTE

Steps:

• Fold 1-1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture. Repeat layers. Top with remaining cake layer. , Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Serve with orange slices and mint if desired.

ANGEL FOOD TORTE

Steps:

• Slice angel food cake into thirds horizontally.
• If desired, tint the topping pink with a few drops of food coloring.
• Spread each cake layer with topping and 1 cup fruit (well drained, if frozen).
• Reassemble layers and spread remaining topping over entire cake.
• Chill until ready to serve.

ANGEL FOOD TORTE

Steps:

• Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.

FRESH FRUIT TORTE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.( you may do this as individuals as well).
• For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
• For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
• Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream if desired.

EASIEST CAKE EVER!

Steps:

• 1. Preheat oven to 350°. Grease and flour a 9 x 13" cake pan. The cake mix should be the type that you just add water to - but don't add the water. The fruit pie filling can be any flavor you like.
• 2. Stir together the cake mix and pie filling until all is totally combined. It will look really dry at first, but gets moister the more you stir. Do not add any water or liquid. Scrape the bottom and sides of bowl often to be sure you mix everything. I mixed mine by hand. If you use an electric mixer, it will cut up the fruit some, but that won't matter.
• 3. Pour and spread in prepared pan. Bake 22-27 minutes, until top springs back when lightly touched. Mine took 25 minutes.
• 4. Cool in pan 20 minutes before cutting. Serve with topping of your choice, such as ice cream, whipped cream, or more fruit topping. Or serve plain for a great coffee cake. It may also be served warm right from the oven, but will not cut into neat squares if so. But who cares, the flavor is awesome!
• 5. NUTRITION INFORMATION This cake is high in carbohydrate and sugars, so it is not really "diet" friendly; however, it is fat free. Divided into 12 servings, each serving has 200 calories, no fat or cholesterol, 360 mg sodium, 60 mg potassium, 58 g carbohydrates (including 38 g sugars), and 3 g protein.

FRUIT-FILLED ANGEL FOOD TORTE RECIPE

Steps:

• Fold 1-1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture. Repeat layers. Top with remaining cake layer.
• Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Serve with orange slices and mint if desired.
• Yield: 12 servings.
• Originally published as Fruit-Filled Angel Food Torte in Light & Tasty
• April/May 2002, p16
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