¡ 1 purchased angel food cake, cut into ⅓ thick slices, crust trimmed
¡ 3 cups fresh blackberries
¡ 1 cup sugar
¡ 3 cups raspberries
¡ ¾ cup chilled whipped cream, lightly sweetened, whipped
Butter a six cup soufflé dish
Place cake slices in dish slightly over lap enough cake slices to cover the bottom & sides of the dish
Press cake gently so cake will adhere
Cook blackberries with ½ cup of sugar in a heavy medium saucepan
Over medium heat, cook until the sugar dissolves and berries release their juices, stirring gently, for about 2 minutes
Spoon berries into cake-lined dish
Repeat procedure with the raspberries and the remaining ½ cup sugar in the same saucepan
Spoon raspberry mixture over blackberries and cover with more cake slices
Cover the cake with waxed paper and top with a plate and weight with heavy object
Refrigerate at least 24 and up to 48 hours
Remove weight, plate and waxed paper from the pudding
Turn pudding out onto plate
Serve with the sweetened whipped cream
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