Welcome to the second Sunday in October. Wow – second Sunday – time is just flying by. Today is National Clergy Appreciation Day. We are reminded to recognize all the good works of our ministers, pastors and priests.
As luck would have it, National Clergy Appreciation Day just happens to coincide with two delicious “fixed” National Days. October 10 is National Angel Food Cake Day and National Cake Decorating Day. Now I ask you, what better way is there to show your pastor how much you appreciate all they do than to stop by with a beautiful Angel Food Cake that is both delicious and decorated?
God sure does work in mysterious ways.
Angel Food Cake Berry Tower
1 cup Raspberries
1 cup Blackberries
1/2 cup Blueberries
2 cups Heavy Cream
1/4 cup Sugar
1 Angel Food Cake (store bought or homemade)
Place bowl of stand mixer and whip attachment in the freezer to chill for 20 minutes or so. While the bowl chills, rinse raspberries, blackberries and blueberries. Pat dry, set aside. Slice strawberries, set aside.
Once the bowl and whip attachment are chilled, whip heavy cream in the cold bowl on low speed for 2 minutes. Add sugar, increase to medium-high and whip cream until stiff peaks form. Set aside.
With a serrated knife, slice cake into 3 even layers. Place the bottom layer on a cake plate or serving board. Spread a third of the whipped cream over the cake. Scatter a third of the berries over the whipped cream. Place the middle layer of cake over the bottom, press down slightly. Top middle layer with a third of the whipped cream and a third of the berries. Top with remaining cake slice. Spread remaining whipped cream over the top. Arrange berries in an attractive fashion over the whipped cream. Tuck a few mint leaves in among the berries.
Chill for about 20 minutes, then serve and enjoy.