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


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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts