Twin Angel Cake Pies

 

Twin Angel Cake Pies serve double duty, in our family. We ring in the New Year with this dessert. We also celebrate my Father-in-law’s birthday with, this, his favorite cake. His Aunt Doris made this cake, for him. Once he married, my Mother-in-law continued the tradition. 

I think this cake is perfect, year round, for any occasion. Perfect for Easter, Mother’s Day, or summertime picnics. I hope you enjoy it, as much as our family does.

A YouTube demonstration is available, by clicking this link.

TWIN ANGEL CAKE PIES

 

CAKE:

2 (Medium sized, store bought) Angel Food Cakes

FILLING:

1 (24 ounce) Bag frozen raspberries, puréed, deseeded

1/3 Cup sugar

1 Cup cold water

2 (1/4 ounce) Envelopes unflavored gelatin

4 Teaspoons lemon juice

WHIPPED CREAM:

1 Quart heavy whipping cream

1/2 Cup sugar

TOPPINGS:

1 (6 ounce) Container fresh raspberries

1 banana, sliced

1/2 Cup sweetened shredded coconut

 

DIRECTIONS:

TO PREPARE CAKE: Remove Angel Food Cakes, from packaging. Save the lid. Place each cake, on a large plate. Using a serrated knife, cut 1/4” deep, off the tops, of the Angel Food Cakes. Carefully place the cake tops onto the lid. Set aside. Make a trench, into the cake: Using a serrated knife, cut around the center circle, 1/2” away from the edge. Make another circle cut, 3/4”, from the outer edge. Be careful not to cut through the bottom, of the cake. Carefully, tear out the cake, from between the cut marks. Place torn cake pieces, into the center circle. Press cake firmly, to fill the hole, completely. Be careful not to remove too much cake, from the sides, and the bottom. You want an even trench, but it needs to support the filling, without collapsing. Place the lids, with the Angel Food Cake tops, on the cakes, then set aside. 

TO PREPARE FILLING:In a microwave safe bowl, stir cold water and gelatin, until combined. It will still look granulated. Set aside. In a medium sized bowl, combine raspberry purée and sugar. Stir in lemon juice. Heat gelatin water, in the microwave, at 30 second intervals. The water should be just warm enough, to fully dissolve the gelatin. Pour gelatin into the raspberry purée. Whisk to combine. Transfer gelatin mixture to a shallow container. Keep the whisk in the container. Whisk gelatin at 30 minutes. At 1 hour whisk again, then prepare whipping cream. Fold 1/2 of the whipping cream, into the raspberry gelatin.

TO PREPARE WHIPPED CREAM: Beat cream and sugar, to stiff peaks; being careful not to over beat. 

TO ASSEMBLE: Carefully spoon whipped raspberry mixture, into the Angel Food Cake trenches. Place Angel Food Cake tops onto the cakes. Fill center hole section, on top of cake, with more whipped raspberry filling. Heap whipped cream, around the raspberry center, to form a border. Decorate cake #1 with fresh raspberries, only. Decorate cake #2 with shredded coconut scattered, over the whipped cream, and sliced bananas, around the raspberry center.

 

Flavor variations:

Blackberries - use same recipe, substituting berries

Strawberries - mash strawberries. Do not try to deseed. Decrease gelatin to 1 envelope.