Raspberry Angel Dessert
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A home-kitchen version of raspberry angel dessert, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (10-inch) tube angel food cake
- 1/2 c. sugar
- 1/3 c. all-purpose flour
- 2 c. milk
- 3 slightly beaten egg yolks
- 1 tsp. vanilla
- 1 c. whipping cream, whipped
- sweetened raspberries
Method
Slice cake in 3 layers.
Prepare filling by mixing sugar, flour and 1/2 teaspoon of salt in saucepan.
Slowly add milk; mix well.
Cook and stir over medium heat until mixture is thick and bubbly.
Cook 2 minutes more.
Stir some of the hot mixture into egg yolks; return to hot mixture.
Bring just to boiling, stirring constantly.
Remove from heat; add vanilla.
Cool.
Fold whipped cream into pudding.
Reassemble cake, spreading filling between layers and on top.
Garnish with raspberries and, if desired, fresh mint leaves.
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