In this Cranberry Orange Angel Food Cake, the cream puffs are topped with a delicious cranberry-orange filling. It is a very good dessert!
This Heavenly Blueberries Blueberries and Cream Angel Food Cake Dessert is one of the most popular recipes on my website. Say hello to this new cranberry-orange version! It’s simply a delicious and festive dessert for the holiday season.
How to make Cranberry Orange Angel Food cake dessert
This simple dessert has four different ingredients. Each one is prepared separately and then cooled together for a delicious and creative dessert.
- Angel food cake: Cut the baked and cooled angel food cake into 1-inch cubes. Using a safety knife makes easy work of this job.
- Cream mixture: Mix cream cheese (I promise it’s not too much cheesecake!), sugar, fresh orange zest, and whipped milk until creamy. Toss this mixture with Angel Food cake cukes until evenly mixed.
- Cranberry Orange Filling: Simmer fresh cranberries with sugar and orange sugar until the cranberries pop and the mixture thickens slightly. Yep…we can actually make homemade cranberry sauce and use it for dessert! (Bright idea.)
- Whipped cream: Heavy whip with powdered sugar until soft peaks form. You will use this layer among other things.
The key ingredients of this simple dessert
- Angel food cake: Store bought Angel Food cake, homemade angel food cake or prepackaged boxed angel food cake can be used in this recipe. Store bought angel food cake and this homemade angel food cake can produce smaller cakes than a mixed cake. When I make this angel food cake (baked and cooled), I usually use about 3/4 cubes of cake. Add the cake cubes only until they are evenly covered with a thick layer of ice cream. The cubes are very cakey and can be sticky (especially if made ahead of time).
- Choice of cream: This helps to freeze the cream mixture, but it does not give the cream cheese / cheesecake flavor.
- Expressed milk: Half and half can be imported into the milk supply.
- Orange Zest: Fresh Orange ZET is used in the creamy part. It adds a sweet orange flavor that compliments the flavor of the cranberry mixture.
- Cranberries: Use fresh or frozen cranberries (I don’t recommend using dried cranberries).
- Sugar: Sugar that is saturated is used in cranberry sauce, which is needed to balance the excess of cranberries. It is also used in the cream section.
- Orange juice: This ingredient is reduced with cranberries. Fresh or bottled orange juice can be used.
- Heavy cream: The cream is whipped together with powdered sugar and topped with other ingredients.
meeting, layer angel-covered Angel Cake CAKES, followed by cool cranberry orange sauce and sweetened dreamy ice cream. Repeat the layers. And you’re done! It’s so easy… and you don’t have to be perfect. Talk about my kind of dessert.
A few more tips
At this point in the blog post (most likely to most of you skip over ②), I really hope that you have received enough information to understand why this dessert needs to be a part of your life.
Here are a few other, helpful tips:
- Prior Advice: This dessert can be assembled, covered, and served up to 24 hours ahead of time. Make sure you really watch the amount of cream to smoke the cubes – if you make it 18 to 24 hours ahead of time, you may want to add a little cake batter so that the dessert is dry as it sits in the fridge.
- To enlarge the recipe: The recipe can be doubled or repeated for a large crowd. Additionally, you can double the amount of fruit filling (in one batch) if you like more layered fruits. Many people have commented on the BlueBerry version they are doing.
- Flavor Variations: We already have a blueberry version and a raspberry version, and I firmly believe the fruit options for this angel food cake dessert are almost endless. Adding lemon or orange curd to the fruity portions would be good. Various fruits can be used instead of cranberries. Have fun with it!
This Cranberry Orange Angel Food Cake dessert is heavenlyhonestly. Haphazard, semi-messy layers all shine beautifully on a plate with Zero Pretityness. That’s my kind of heaven!
I feel like molded, creamy animals like this always meet with rave reviews. Even I was known for more than a perfect, rich chocolate dessert, a fruity, delicious dessert like this … and if that’s not a Christmas miracle, I don’t know what is. I hope you like this recipe!
Cranberry Cranberry Orange Angel Food Cake Dessert
Blueberry Filling (see note):
- What you recorded ounces (340 PicturesWe are divided fresh or frozen cranberries
- 1 a cup (212 PicturesWe are divided you are critical
- ½ a cup water
- ½ a cup Orange juice
Cake and Cream:
- 1 Angel Food Cake cut into 1-inch cubes (see note)
- It’s heart breaking ounces (454 PicturesWe are divided cream cheese, softened at room temperature
- 1 the head The new Orange ZET
- ⅔ a cup (141 PicturesWe are divided you are critical
- ⅔ a cup half and half or condensed milk
Whipped cream:
- 1 ½ cups heavy cream
- + polygamy (+ Others PicturesWe are divided powdered sugar
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Cranberry filling: In a medium saucepan, combine the cranberries, sugar, water, and orange juice. Bring the mixture to a simmer and cook until the cranberries are tender and the mixture is slightly thickened, 6 to 8 minutes, stirring frequently. Remove from heat and allow to cool to room temperature – it will shiver as it cools.
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For the cake and cream layer: In the bowl of a stand mixer fitted with the attachment or in a large bowl using an electric hand mixer, add the cream cheese, orange sugar, and sugar. Blend until combined and creamy, 1 to 2 minutes. Add half and half or expressed milk. Blend until smooth and well combined, 1 to 2 times, scraping down the sides of the bowl as needed.
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Add the Angel Food cake cubes to the bowl with the cream mixture and fold gently until the cake cubes are evenly mixed. IMPORTANT: Read the note below – you may not want/need to use all the cake cubes, depending on the size of the cake. Add the cake cubes until they are completely covered with the cream layer.
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For the whipped cream: Beat the heavy cream and powdered sugar together until a soft peak forms.
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Integration: In a heavy, large glass bowl or 9×13-inch (or smaller) dish, spread half of the angel food cake. DOLDOP HALF of the cranberry mixture over and spread a little and follow with half of the sweetened whipped cream. Repeat the layers. The layers don’t have to be perfect. It will be a little haphazard and messy. Don’t stress.
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Cover and refrigerate for at least 2 hours or 24 hours. Worship the glorious one.
Cranberry Filling: You can easily double the cranberry orange filling for a slightly larger cake ratio.
Do it ahead: This dessert can be assembled and refrigerated up to 24 hours ahead of time.
Serving: 1 work for, Calories: 402ok, Carbohydrates: The 56Pictures, Proteins: The purchase was heard +Pictures, Oil: ObligatoryPictures, Saturated fat: The lowest ten letterPictures, Cholesterol: 58something else is hidden, Sodium: 305something else is hidden, Fiber: 1Pictures, Sugar: 45Pictures
Source of recipe: From Mel’s Kitchen Cafe
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