Raspberry angel food bruschetta

Lynnda Cloutier


angel food cake takes a soaring leap up the ladder of decadence with this raspberry caramel syrup. To finish it off, a scoop of your favorite sorbet or ice cream.Source unknown

★★★★★ 2 votes


one half of the 7 inch layer food cake, cut into eight wedges.
3 cups fresh raspberries
1/4 cup caramel flavor ice cream topping
1 tablespoon mint jelly or apricot jelly
1 cup fruit sorbet or ice cream
fresh mint leaves

How to Make Raspberry angel food bruschetta


  • 1in a large nonstick skillet cook cake wedges over medium high heat for 3 to 5 minutes or until lightly toasted, turning to brown evenly. Set aside.
  • 2In a blender or food processor mix 2 cups of the raspberries, caramel topping, and jelly. Cover and blend or process with several on/off pulses until smooth. Strain mixture through fine mesh sieve into a bowl; discard seeds. To serve, divide toasted cake wedges among four dessert plates or bowls. Top with berry mixture, remaining berries, small scoops of sorbet, and mint. Makes four servings.

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About Raspberry angel food bruschetta

Course/Dish: Cakes, Fruit Desserts