Yesterday was my son’s 16th birthday. He doesn’t like traditional birthday cake, so we almost always do something unique and different. Since berries are in season and perfectly delicious right now, I decided to make as simple Berry fool with toasted angel food cake. Berry Fool is a dessert made with pureed fruit and sweetened whipped cream.
I love berry fool because of it’s versatility. I thinly sliced layers of angel food cake and alternated the berry puree and whipped cream. The cake appears decadent, but is incredibly light.
Key techniques to keep in mind when preparing this recipe:
- Use fresh heavy cream.
Keep berries dry until your ready to use them (any moisture will spoil the berries)
- 1½ cups fresh blackberries and raspberries
- 3 teaspoon fresh lime juice
- 1 cup heavy cream
- 1½ tablespoon confectioners' sugar
- ½ teaspoon pure vanilla extract
- Angel Food Cake (I use store bought)
- Puree berries using a food processor or use the back of a wooden spoon to push the berries through a sieve, smearing the berries back and forth across the mesh until only seeds and pulp remain. Stir the brown sugar and lime juice into the puree.
- In a chilled medium metal bowl, combine the cream, confectoners' sugar, and vanilla and beat on high speed until soft peaks form, about 2 minutes.
- Slice cake into thin layers. Assemble individual servings, right before serving.
- First layer: cake
- Second; spoon puree onto cake
- Third: top with whipped cream
- Repeat to create 3 layers