Danish Angel Cake
Light, fluffy angel food cake filled with a delicious raspberry Danish Dessert filling and finished with freshly whipped cream. This classic Junket recipe combines airy cake, bright raspberry flavor, and a creamy topping for a beautiful dessert perfect for any occasion.
Ingredients
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1 prepared 8-inch angel food tube cake
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Cold water, as needed
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1 package (10 oz.) frozen raspberries, thawed (do not drain)
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1 package (4¾ oz.) Junket Raspberry Danish Dessert
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1 cup whipping cream
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2 tablespoons sugar
Instructions
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Using a knife, cut a circular channel approximately 2 inches deep into the top of the angel food cake, leaving a ½ to ¾-inch border around the edges. Carefully scoop out the cake crumbs with a fork, creating a hollow center for the filling.
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Place the hollowed cake on a serving plate and set aside.
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Add enough cold water to the thawed raspberries and their juices to measure 2 cups total.
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Combine the raspberry mixture with the contents of the Junket Raspberry Danish Dessert package in a medium saucepan.
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Bring to a full boil, stirring constantly. Continue boiling for 1 minute.
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Remove from heat and allow the mixture to cool slightly.
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Spoon the prepared raspberry Danish Dessert mixture into the hollowed cake.
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Refrigerate for at least 3 hours, allowing the filling to set completely.
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Whip the cream with the sugar until it forms soft peaks.
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Spread the whipped cream over the top and sides of the cake. Keep chilled until ready to serve.
A Little Junket Tip
For an especially beautiful presentation, garnish the finished cake with fresh raspberries just before serving. The contrast between the fluffy white cake and vibrant raspberry filling makes this dessert a lovely centerpiece for celebrations.