Orange-Pineapple Angel Torte
Source of Recipe
Internet
List of Ingredients
1 Tbsp unflavored gelatin
4 Tbsp cold water
1 cup boiling water
1 cup sugar
3/4 cup freshly squeezed orange juice
Juice of 1 lemon
2 cups whipping cream
1 20 oz can crushed pineapple, drained
1 11 oz can mandarin oranges, drained (save 5 oranges for decoration)
8 oz angel food cake, cut into thin slices
1/4 cup confectioners' sugar
Chopped pecans for decoration, if desired
Non-stick cooking spray Recipe
Measure gelatin, sprinkle over cold water; let stand 1 minute
Add boiling water. Stir until gelatin is completely dissolved
Add sugar, orange and lemon juice
Chill until consistency of unbeaten egg whites
Whip 1 cup cream and fold into above mixture
Add crushed pineapple
Prepare a 2-2-1/2 qt glass bowl or 9" rectangular glass dish with a non-stick surface
Arrange layer of angel food cake on bottom of dish
Add layer of pineapple cream and a few mandarin oranges
Continue layering, ending with pineapple cream
Cover with plastic wrap, and refrigerate overnight
Whip remaining 1 cup of cream and add confectioners' sugar
Unmold and cover with sweetened whipped cream. Decorate with mandarin oranges and pecans, if desired
Makes 16 servings
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