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Fruity Maple Angel Food Cake https://www.metro.ca/userfiles/image/recipes/gateau-anges-fruite-erable-1931.jpg PT30M PT00M PT30M
Cut cake in two horizontally and set aside. In a bowl, gently fold 1/2 cup (125 mL) whipping cream into mascarpone and set aside. In another bowl, whip remaining cream and maple syrup together with an electric beater until slightly thickened. Add mascarpone and beat until thoroughly mixed. Spread mascarpone mixture over bottom half of cake. Top with 1 cup (250 mL) of fruit. Sprinkle with half of toasted almonds. Top with second half of cake. Ice cake completely with remaining mascarpone mixture. Decorate with remaining fruits and almonds.
6
1 angel food cake 150 g mascarpone cheese, at room temperature 1/2 cups (125 mL) 35% whipping cream 1/3 cup (80 mL) Maple syrup 2 cups (500 mL) favourite fresh fruit 1/2 cup (125 mL) slivered almonds, toasted.
Fruity Maple Angel Food Cake

Fruity Maple Angel Food Cake

Rate this recipe
3 Votes
6
servings
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    angel food cake
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    PILLSBURY REFRIGERATED DOUGH

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  • 150 g
    mascarpone cheese, at room temperature
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    DOFINO HAVARTI CHEESE, L'EXTRA CAMEMBERT, NOTRE-DAME BRIE OR ANCO SWISS

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    CASTELLO TICKLER AGED CHEDDAR CHEESE

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    DELI CUT, 13.56/lb

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    400 - 450 g or SHREDDED CHEESE 300 - 320 g SELECTED VARIETIES

  • 1/2 cups
    (125 mL)
    35% whipping cream
  • 1/3 cup
    (80 mL)
    Maple syrup
  • 2 cups
    (500 mL)
    favourite fresh fruit
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    1.4 kg

    JUMBO PAPAYA

    JUMBO PAPAYA

    $1.69 /lb

    WHOLE OR HALVES PRODUCT OF MEXICO 3.73/kg

    PERFECT PEAR BOSC PEARS

    PERFECT PEAR BOSC PEARS

    $1.69 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE ASIAN YELLOW PEARS PRODUCT OF CHINA, FANCY GRADE

  • 1/2 cup
    (125 mL)
    slivered almonds, toasted.
Imprimer ma sélection

Preparation

Cut cake in two horizontally and set aside.

In a bowl, gently fold 1/2 cup (125 mL) whipping cream into mascarpone and set aside.

In another bowl, whip remaining cream and maple syrup together with an electric beater until slightly thickened.

Add mascarpone and beat until thoroughly mixed.

Spread mascarpone mixture over bottom half of cake.

Top with 1 cup (250 mL) of fruit.

Sprinkle with half of toasted almonds. Top with second half of cake.

Ice cake completely with remaining mascarpone mixture.

Decorate with remaining fruits and almonds.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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