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Summer Peach Tart



Ingredients

For the Cake
14 ounces pre-made angel food cake
For the strawberry topping
1 16-ounce package fresh strawberries washed, tops removed and sliced thinly
3/4 cup homemade strawberry glaze (see notes)
For the cream cheese layer
8 ounces cream cheese softened
1 cup powdered sugar
1/3 cup milk

For the Whipped Cream *see notes
1 cup heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

  • Slice the angel food cake into 1″ cubes and layer them in the bottom of an ungreased 9×13 baking dish. Set aside.

  • Make the whipped cream
  • In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.

  • Make the cream cheese layer
  • In a small bowl, blend the cream cheese, powdered sugar, half of the whipped cream and milk together with a handheld mixer.
  • Spread in dollops over the cake. Use a spatula and your fingers to spread it around. It will be thick. Just do the best you can.
  • Spread the other half of the whipped cream over the cream cheese layer.
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