Zutaten für Angel Food Cake Waldorf
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 cups heavy cream
- 1/2 cup chopped toasted almonds and 1/3 cup shaved toasted almonds
- 1 (10-inch) angel food cake
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Zubereitung von Angel Food Cake Waldorf
- Preheat oven to 350°F (175°C). Prepare a 10-inch angel food cake (store-bought or homemade). Once cooled, carefully slice off a 1-inch thick layer from the top.
- Using a serrated knife or melon baller, gently remove the center of the cake, creating a cavity, leaving about a 1-inch thick wall.
- In a large bowl, whip 2 cups heavy cream until soft peaks form.
- In a separate small bowl, whisk together 1/4 cup powdered sugar, 1/4 teaspoon salt, and 2 tablespoons unsweetened cocoa powder until smooth.
- Gradually add the cocoa mixture to the whipped cream, continuing to beat until stiff peaks form.
- Gently fold in 1/2 cup chopped almonds.
- Fill the cavity of the angel food cake with the whipped cream mixture.
- Replace the 1-inch thick slice of cake on top.
- Spread the remaining whipped cream mixture over the top and sides of the cake.
- Sprinkle 1/3 cup shaved, toasted almonds over the top of the cake.
- Refrigerate for at least 3 hours, or preferably overnight, before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
131g
Fat
106g
Carbs
20g
