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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My next entry in our Dinner and a Movie challenge in the Playful Pantry. I came up with the dessert, and my boyfriend came up with the name, immediately! This is a fantastic use of Angel Food cake, either homemade or bakery made. Read more . It kicks it up a notch without a lot of time. Ingredients:
1 prepared and cooled angel food cake |
1/2 stick butter, softened |
1/4 cup raw or vanilla sugar(i highly recommend using vanilla sugar for this, is possible make it yourself vanilla extract and vanilla sugar ) |
for fruit cream sauce |
10oz all fruit spread, of your choice(i made 2 batches, 1 with mango, 1 with raspberry) |
8oz heavy cream |
Directions:
1. For Fruit Cream Sauce
2. In small, heavy sauce pan, heat fruit spread over medium/low heat. Until bubbly.
3. Reduce heat to low, add cream, and stir well. Simmer a few minutes to thicken.
4. Set aside to cool while you prepare the cake. Mixture will also thicken upon standing
5. For Fried Cake
6. Slice cake into 6-8 equal slices.
7. Butter the 3 largest sides of the cake pieces with a light coating of butter.
8. Sprinkle with vanilla sugar. See Photo
9. In no stick skillet(I use cast iron), over medium heat, lightly brown all butter sides of cake. This will only take about 30 seconds per side, probably. See Photo
10. To Serve
11. Drizzle fried cake with fruit sauce or puddle sauce on plate and top with cake slice.
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