Serves: 0
Total Calories: 3,696
Dissolve gelatin and salt in 2 1/2 cups boiling water. Add defrosted berries. Chill until partially set. Whip until fluffy, then fold in whipped cream.
Tear angel food cakes into 1 1/2 to 2 inch pieces. (Cakes are available in all super markets.) Put a layer of the torn cake in the bottom of a regular angel food cake pan. Pour on some of the raspberry mixture, then repeat with cake and raspberry mixture to fill cake pan. Use a rubber spatula to push into the cake so that the sauce gets around all the cake pieces. Refrigerate for at least 6 hours. Unmold and frost with 1 1/2 cups heavy cream, whipped and sweetened to taste with sifted powdered sugar.
This Raspberry Angel Cake recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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