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bake strawberry gelatin blender cold heavy whipping cream vanilla confectioners sugar unflavored gelatin water
Viewed: 28 - Published at: 2 years agoIngredients
- 1 Cooked and cooled Angel Food Cake, homemade or use a bix mix and bake it. store made cakes are to.small.and dense for the filling.
- 1 small box, 0.30 ounce size of strawberry gelatin ( jello )
- 12 oz strawberrys, reserve 3 medium ones and puree the rest in a food processor or blender, strain out seeds and add juice to a measuring cup and add water if needed to have a total of 2 cups liquid.
- 1 Recipe FOR WHIPPED CREAM TOPPING
- 2 3/4 cup cold heavy whipping cream
- 2 tsp vanilla extract
- 3/4 cup confectioners sugar
- 1 1/2 tsp unflavored gelatin
- 2 tbsp cold water
Method
- Have ready a fully cooled angel food cake.
- carefully cut a thin top off the angel food cake, set aside on a plate.
- With a sharp thin knife hollow out a well in the cake, removing pieces of only the middle so the cake has a bottom and sides left with a trench for the filling.
- Cut the removed cake pieces in roughly 1 inchel pieces, reserve them.
- Heat 1 cup of the strawberry juice to boiling, dissolve strawberry gelatin in it, add remaning cold strawberry juice and chill until slightly thick, like the consistency of egg whites, slice the 3 strawberries and then add the reserved cake cubes.
- Gently mix together.
- Fill the cake trench with filling, put top back on and chill.at least 4 hours or, better, overnight.
- FOR TOPPING
- Soften unflavored gelatin in the cold water in a small heatproof bowl for 5 minutes.
- Have a small pan of simmering water on stove.
- Place softened gelatin in the rameki in pan just to dissolve until clear.
- Remove from water use while you begin beating cream.
- You want this liquid.and warm when you add it to.the cream.
- In a large chilled bowl beat cream until it has soft peaks, add confectioners sugar carefully so it does not blow all over!
- then add warm gelatin taking care its still liquid beat it in with the vanilla until cream is well whipped for spreading
- Completely frost entire cake with whipped cream.
- Garnish with chocolate shavings and sprinkles.This cake is best the day its frosted but because the whipped cream is stabilized with gelatin it will last a couple of days.Keep refrigerated.
- NOTE : This recipe is for a full sized 10 inche angel food cake, either from scratch homemade or the boxed angel food cake.
- If you want to use a store made angel food cake you can , but you will have excess filling and topping because they are quite a bit smaller.
- I've never tried it it but its possible 2 store bought could work.
