View Full Version : A Peach of a Cake



Kitchen Witch
December 1st, 2011, 11:46 AM
A Peach of a Cake

1 angel food cake, store bought or homemade
1 cup peach nectar
1 (1/3 ounce) box sugar-free peach gelatin mix
1 (15 ounce) container low-fat ricotta cheese
1 (16 ounce) bag frozen peaches, thawed and drained or 2 cups fresh peaches or canned peaches
16 ounces non-dairy whipped topping or 2 cups whipped cream
2 tablespoons rum extract, I don't use it (optional)


Heat peach nectar in microwave for 1-2 minutes or until very hot but not boiling.
Pour over gelatin and stir till combined.
Cool in fridge for 15 minutes.
Cut the peach slices into 1/2" pieces.
Stir peaches into ricotta then add in the gelatin mixture.
Chill another 30 minutes or until just set.
Meanwhile, using a serrated knife, cut top off angel food cake & hollow out center leaving a 1" edge.
Eat the leftover cake pieces as a snack while you finish up the recipe.
Spoon cooled gelatin/ricotta/peach mixture into angel food shell & replace the top.
I usually have a couple of tablespoons too much filling. That's the cook's snack # 2.

**Tip - if you find that the center edge of the cake tries to fold in under the weight of the filling, place a juice glass in the hollow center. Remove it before serving.
Stir extract into whipped topping & frost the cake.
Garnish with peach slices, if desired.
Chill at least 1 hour before serving & keep any leftovers refrigerated.

Note: I've made this in a hurry & rather than hollowing out the cake, I cut it up into 1" cubes & layered it with the filling for a trifle type dessert.