Orange-Pineapple Angel Torte

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“A light dessert favorite”
READY IN:
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
  2. Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
  3. Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
  4. Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish.
  5. Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight.
  6. Whip remaining 1 cup of cream and add confectioners' sugar.
  7. Unmold the dessert and cover with sweetened whipped cream.
  8. Decorate with mandarin oranges and pecans, if desired.

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