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1
Have ready a fully cooled angel food cake.
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2
carefully cut a thin top off the angel food cake, set aside on a plate.
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3
With a sharp thin knife hollow out a well in the cake, removing pieces of only the middle so the cake has a bottom and sides left with a trench for the filling.
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4
Cut the removed cake pieces in roughly 1 inchel pieces, reserve them.
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5
Heat 1 cup of the strawberry juice to boiling, dissolve strawberry gelatin in it, add remaning cold strawberry juice and chill until slightly thick, like the consistency of egg whites, slice the 3 strawberries and then add the reserved cake cubes.
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Gently mix together.
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Fill the cake trench with filling, put top back on and chill.at least 4 hours or, better, overnight.
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8
FOR TOPPING
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9
Soften unflavored gelatin in the cold water in a small heatproof bowl for 5 minutes.
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Have a small pan of simmering water on stove.
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Place softened gelatin in the rameki in pan just to dissolve until clear.
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12
Remove from water use while you begin beating cream.
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13
You want this liquid.and warm when you add it to.the cream.
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14
In a large chilled bowl beat cream until it has soft peaks, add confectioners sugar carefully so it does not blow all over!
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then add warm gelatin taking care its still liquid beat it in with the vanilla until cream is well whipped for spreading
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16
Completely frost entire cake with whipped cream.
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Garnish with chocolate shavings and sprinkles.This cake is best the day its frosted but because the whipped cream is stabilized with gelatin it will last a couple of days.Keep refrigerated.
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NOTE : This recipe is for a full sized 10 inche angel food cake, either from scratch homemade or the boxed angel food cake.
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19
If you want to use a store made angel food cake you can , but you will have excess filling and topping because they are quite a bit smaller.
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20
I've never tried it it but its possible 2 store bought could work.
