Thou art more lovely and more temperate:
Doesn't this hot summer weather stink? I am roasting, I tell you, ROASTING! I wish it were more temperate. Here is a great dessert to help you beat the heat. It is a great show piece so it's perfect for a family gathering or party, and technically it is a no-bake cake too, so it's relatively easy. You could get your two-year-old to help you! The assembly is a little time consuming, and there is freezer time involved as well. But you will be well rewarded, and you might get audible "Oohs and Aahs" from the people about to enjoy the cake. It does't just look good; it tastes amazing. My nephew licked his plate clean. Apart from the bad manners, it was quite the compliment and made me laugh. You will also need a large chiffon/angel food metal cake pan and enough space in the freezer for this to set up for two days.
I got this recipe out of a magazine called Home Living, Aug 2011 issue. I went with Adam to Jefferson City, MO, for his swearing in as an attorney after passing the Missouri Bar. Good work, Adam! I think it's a local Missouri magazine. Oh, now I'm seeing more info about the recipe on the page I tore from the magazine. I picked up the magazine while we were getting lunch at a delightful little cafe not far from the state capitol building. The recipe is by Denise McMillen and she can be contacted at denise@newstribune.com. If you like her recipe enough, you could send her a Thank You e-mail to let her know you appreciate her. :-)
In case all my words have not persuaded you, maybe this picture of the cake will. (Please forgive the fact that it came out of a torn and folded magazine page.)
This cake is as lovely as a Shakespeare sonnet. So without further ado (much ado?), the recipe, maestro.
Layered Angel Fruit Cream Cake
Serves 8-10 people.
Time needed: 30 min. assembly, and 2 days to set up in the freezer.
Ingredients:
1 angel food cake
1 3oz. pkg strawberry gelatin, dry
1 3oz. pkg lime gelatin, dry
1 3oz. pkg orange gelatin, dry
20 oz. frozen strawberries, thawed and drained of juice, but save the juice
1/2 gal. vanilla ice cream
1/2 gal. orange, lime, and lemon sherbet blend
1 large can pineapple tidbits, drained
1 large can mandarin oranges, drained
1. Divide the angel food cake into three layered sections. Slice each layer into small cubes and place in three separate bags or bowls. Sprinkle the dry strawberry gelatin onto one layer of cubed angel food cake until all four sides are colored as heavily as possible. Repeat with the lime gelatin and again with the orange gelatin. You will have a few tablespoons of the dry gelatin powder remaining in your bag or bowl and can discard.
2. Depending on the size of your tube pan, you may/will have leftover ice cream and/or sherbet. Take the cake cubes flavored with the strawberry gelatin and place them in the bottom of a large tube pan. Add the drained strawberries on top of the cake, distribute evenly and drizzle some of the juice over the cake. Add enough softened vanilla ice cream to cover the strawberries completely.
3. Add the lime gelatin angel food cake cubes, then sprinkle pineapple over the cake and cover with a layer of sherbet. Layer the orange gelatin angel food cake and cover with mandarin oranges. Cover up with another layer of vanilla ice cream.
4. Freeze for two days, take out and let thaw for about ten or fifteen minutes, invert onto platter, and slice when ready to serve. Enjoy.
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