Ingredients
8 slices angel food cake (1-1/2 inches thick)1/4 cup butter, softened1/2 cup heavy whipping cream1/4 teaspoon almond extract1/4 cup almond cake and pastry filling1/2 cup fresh blueberries1/2 cup fresh raspberries1/2 cup sliced fresh strawberries1/4 cup mixed nuts, coarsely choppedConfectioners’ sugar
Preparation
Using a 1-1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted.
In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form.
To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners’ sugar.
