Angelfood and Cherry Cake with Ginger Cream
© Spirit Media 2004-2008 All Rights Reserved
Angelfood and Cherry Cake with Ginger Cream
Estimated Cost: $10.48
4 large slices angelfood cake
1 large nub (about 8 inches long) fresh ginger, cut into 2 inch chunks
1 teaspoon sugar* (if you don't have a juicer)
1 cup heavy whipping cream, very cold
pinch of salt
1 15 oz can cherry pie filling
8 oz cherry preserves.
Juice ginger with a juicer. If you don't have a juicer, place ginger and sugar in the bowl of a food processor and pulse until chopped fine. Put ginger in a thin cloth and wring the ginger until all of the juice is released. You will need 3 tablespoons of the juice. Combine the juice with the cream and add a pinch of salt. Whip the ginger cream until soft peaks form. This must be done directly before serving. In a small bowl, heat cherry preserves until liquefied - about 1 minute, in a microwave. Combine with drained cherry pie filling. Lay out anglefood slices on four plates. Top each slice with 1/4 of the cherry mixture, making sure that you use a good amount of the liquid to soak the cake. Next, top with a large dollop or quenelle of ginger whipped cream. Serve immediately.
Yield: Serves: 4
Published: 02/01/06
© Spirit Media 2004-2008 All Rights Reserved
