Makes 8 servings
- 6 cups ( 1.5 L) cut-up mixed fruit, such as berries, peaches, mangoes or kiwi
- 2 tbsp ( 30 mL) rum (optional)
- 1 tbsp ( up to 2 tbsp, 15 to 30 mL) granulated sugar
- 1-1/2 cups ( 375 mL) drained ricotta or mascarpone cheese
- 1-1/2 cups ( 375 mL) whipping cream
- 1/4 cup ( up to 1/3 cup, 50 to 75 mL) granulated sugar
- 2 tsp ( 10 mL) finely grated orange peel (optional)
- 2 tsp ( 10 mL) vanilla
- 8 inch ( 20-cm) store-bought angel food cake. If not store-bought, please see note below.
- If using peaches, mangoes or other stone fruit, peel and discard pits.
- Cut large fruit into small bite-size pieces.
- Cut strawberries into halves or quarters depending on their size.
- Place fruit in a bowl and stir in rum, if using.
- Taste and stir in just enough sugar to sweeten a little. This will help to create juice. Set aside at room temperature.
- In large bowl of a stand-up mixer or in a large deep bowl, combine cheese and cream.
- Add 1/3 cup (75 mL) sugar to mixture if you are using ricotta cheese. Use only 1/4 cup (50 mL) if using mascarpone.
- Add orange peel, if you like.
- Using low speed of an electric mixer, beat mixture until it begins to thicken, about 1 minute.
- Increase speed to high and beat until very thick, from 3 to 4 minutes.
- Then beat in vanilla.
- Meanwhile, using a serrated knife, cut cake into 3 equally thick layers.
- Measure out 2 cups (500 mL) fruit mixture and set aside for topping.
- To assemble, place widest cake layer on a platter (with some store-bought cakes, the top of the cake is wider than the bottom).
- Using a palette or butter knife, spread a thin layer of ricotta mixture, about 3/4 cup (175 mL), evenly over cut surface of cake.
- Then spoon half of unreserved fruit over ricotta-spread cake.
- Lightly spread a layer of ricotta over bottom of middle cake layer and set on top of berries.
- Gently press down cake.
- Spread another layer of ricotta, about 3/4 cup (175 mL), over cut surface of middle cake layer.
- Top with remaining fruit.
- Lightly spread ricotta over cut surface of last layer of cake.
- Set, ricotta-side down, on top of fruit.
- Lightly press down.
- Ice top with remaining ricotta mixture.
- If serving within 2 hours, arrange reserved fruit decoratively overtop of cake.
- Store in the refrigerator for 2 hours.
- If storing longer, don’t add cut fruit to top until just before serving.
28. Carefully slice with a serrated knife and place a wedge of cake on dessert plates
Refrigerated cake will keep well for at least 6 hours; after that time, cake may become soggy..
Note: Angel food cakes made at home from scratch or a mix are larger than most store-bought angel food cakes. So, follow recipe above, but increase fruit to 8 cups (2 L) and ricotta or mascarpone cheese and whipping cream to 2 cups (500 mL) each. You will need to generously spread each cake layer with about 1 cup (250 mL) of cheese-cream mixture.