I have been making this cake for so long I can’t even remember where I got the recipe from… But it’s so good and so easy – my favorite combination! Nate actually waits for the Spring and Summer to roll around so he can request this dessert while the berries are in season. You can use strawberries, raspberries, really any berries you are in the mood for – Mmmm! And since it’s so easy to make you can whip it up in no time but people will think you’ve slaved away – I won’t tell if you won’t!
ALMOND BERRY ANGEL FOOD CAKE
1 store bought angel food cake
14oz sweetened condensed milk
3 Tbs Lemon Juice
2 tsps almond extract
12 oz container Cool Whip
2 pints fresh strawberries, sliced (raspberries or any other berries can be used as well)
*optional small pkg of sliced almonds (for decoration)
In medium sized bowl, combine sweetened condensed milk, lemon juice, almond extract, and Cool Whip. Chill 10 to 15 minutes. This will be used for two things 1- to help fill the cake and 2 – the frosting to go on top of the cake.
Using a serrated cake or bread knife, cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. (You’re creating a tunnel in the middle of the cake.) Using your fingers or fork, carefully hollow out the cake between the two cuts, leaving the empty “tunnel”. Be careful not to remove bottom of cake.Tear or cut the removed portion of cake into 1″ cubes. and set in medium bowl.
Pour 1/3 (about 1 1/2 C) of the chilled condensed milk-whipped cream mixture into the bowl with the cake pieces. Stir until well blended. Gently fold in strawberries. Lightly spoon this mixture into the tunnel you created earlier in the cake. Place layer cut for top over filling and press on gently. Then add mixture into the center “O” or hole of the cake.
Use remaining whipped cream mixture to swirl over entire cake. Then you can add sliced almonds around bottom 1/3 of the cake and top with a few sliced strawberries and almonds.