Angel Cream Cake
My mom used to make this with lemon pudding and a berry pie filling. It is quite simple and very good.
My mom used to make this with lemon pudding and a berry pie filling. It is quite simple and very good.
- Carbohydrate 435.40556015403 g
- Cholesterol 300.183730094976 mg
- Fat 84.8289933909336 g
- Fiber 5.102914158 g
- Protein 55.1462442378196 g
- Saturated Fat 50.6774628205001 g
- Serving Size 1 1 Recipe (1182g)
- Sodium 3226.84765698455 mg
- Sugar 430.30264599603 g
- Trans Fat 5.22544016528751 g
- Calories 2687 calories
Step-by-step
- Cut cake into 1/4-inch slices.
- Arrange half the slices on bottom of 13 x 9-inch baking dish.
- In large mixing bowl, combine sweetened condensed milk, water and extract.
- Mix well.
- Stir in pudding mix, beat well.
- Chill 5 minutes.
- Fold in whipped cream.
- Spread half the cream mixture over the cake slices; top evenly with one can pie filling.
- Top with remaining cake slices, cream mixture and pie filling.
- Chill 4 hours, or until set.
- Cut into squares to serve.
- Refrigerate leftovers.
Standard measurements on a recipe page miss the physical reality of how starches hydrate and set inside a chilled pan over hours of refrigeration. When combining dairy liquids and instant pudding mixes, letting the base rest for exactly five minutes before folding allows the thickeners to begin their chemical bond without forming stubborn lumps.
- Slice the angel food cake uniformly to one-quarter inch thickness using a serrated bread knife, which prevents the airy crumb from compressing into dense patches.
- Judge the structural readiness of the assembled dessert by gently pressing a finger against the center; it should offer firm resistance rather than leaving an indentation once the four-hour chilling window concludes.
- Substitute heavy whipping cream with pre-whipped toppings only if you reduce the added water by two tablespoons to maintain the required structural density for clean square cuts.
- Store covered leftovers in the refrigerator for up to three days, noting that the fruit juices will continue to permeate the surrounding cake layers to create a softer crumb on day two.
Proper refrigeration transforms distinct layers into a cohesive structure that holds its geometry under a spatula. Subsequent days bring deeper flavor integration as the fruit juices migrate further into the crumb.
