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Add a photoFlavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.
This a quick recipe because you use boxed cake mix.
Ingredientes
- Cake:
- 1 Box Betty Crocker White Angel Food Cake Mix
- 1 1/4 Cups Cold Water
- 2 Tsp. Grated Orange Peel
- Filling:
- 2 Cups Fresh Rhubarb, Sliced Diagonally
- 1/2 Cup Granulated Sugar
- 2 Tbsp. Orange Juice
- 1 1/2 Cups Sliced Strawberries
- 2 - 3 Drops Red Food Color, If Desired
- Frosting:
- 1 1/2 Cups Heavy Cream
- 3 Tbsp. Powdered Sugar
- 15 Oz. Container Reduced-Fat Ricotta
- 1/4 Cup Powdered Sugar
- Garnish:
- 1/2 Cup Sliced Strawberries
Direcciones
1.
Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
Prepare Cake:
1.
In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
2.
Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
3.
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
Prepare Make Filling:
1.
Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes.
2.
Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
Prepare Frosting:
1.
In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form.
2.
In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
Construction:
1.
Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.
For Blueberry-Rhubarb Angel Torte:
1.
Substitute 1 1/2 cups fresh or frozen (thawed) blueberries for the strawberries in the filling and omit food color and strawberry garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 12 servings | |
| Calories 304 | |
| Calories from Fat 91 | 30% |
| Total Fat 10.41g | 13% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 290mg | 12% |
| Potassium 206mg | 6% |
| Total Carbs 46.47g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 29.65g | 20% |
| Protein 7.68g | 12% |
