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Angel Berry Torte a Red, White and Blue Dessert Treat

June 26, 1986

Mirror the red, white and blue colors of the Fourth of July with a festive dessert--Angel Berry Torte. This easy-to-prepare dinner finale is a variation on the ever-popular strawberry shortcake.

This star spangled finale will be a different dessert for your Fourth of July dinner party. An angel food cake is sliced horizontally into thirds and layered with strawberry and blueberry ice creams. Garnish with strawberry halves and serve with a flavorful sauce blending blackberries, brandy, egg yolks and milk.


1 (10-inch) angel food cake

1 quart blueberry ice cream, softened

1 quart strawberry ice cream, softened

1 cup milk

4 egg yolks

1/2 cup sugar

3 tablespoons blackberry brandy

1 1/2 cups fresh or frozen blackberries

Strawberry halves

Cut cake horizontally into thirds. Spread blueberry ice cream on bottom ring. Cover with middle ring and spread with strawberry ice cream. Add top cake ring and freeze 4 hours or overnight.

Scald milk. Whisk egg yolks and sugar together until light yellow in color. Slowly whisk in milk. Return mixture to heat and stir until slightly thickened. Stir in brandy and blackberries, then chill.

Garnish cake top with strawberry halves. Serve with sauce. Makes 10 to 12 servings.

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