Growing up an Independence Day baby has had its advantages. Every summer my family would roll out the red, white, and blue carpet and throw the neighborhood’s largest July 4th bash. Our house would be decorated to the point that you could most likely see it from outer space. The community would come together and show up proudly with their summer side dishes while my dad would be manning his Kenmore grill in the backyard filled with chicken, burgers, steaks, and of course lots of hot dogs for the kiddos.
I have such an affinity for this time of year not only because it’s my birthday but because there is such a sense of community surrounding my upbringing. I love sharing all the stories and recipes that our family and friends have handed down over the years. So let me give back this summer and share some of those delightful eats that will hopefully become part of your American heritage as well. I hope you’ll love this simple and delicious Summer Berry Angel Cake that truly embraces the tastes of summer.
As always happy eating and remember when you cook with Kenmore, you cook with love!
Summer Berry Angel Cake
1 Store bought angel food cake
5 Egg yolks
1 cup sugar
4 Lemons, zested and juiced
1 Stick butter, cut into pats and chilled
1 8oz light cream cheese
1 Pint heavy cream
1 Tbsp. almond extract
¼ c Granulated sugar
1 pint each: blueberries, strawberries, raspberries, and blackberries
Mint for garnish
Using a serrated knife, slice the angel food cake into 1 ½ inch layers and place bottom layer on a cake stand. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Let cool while making the whipped cream.
In a stand mixer, place in heavy cream, extract, and sugar. Start whisking on low and increase speed to high once cream starts to thicken. Whip until peaks for (about 3 minutes.) Spread a layer of whipped cream on the bottom slice of angel food cake. Top with a mixture of berries, place another angel food slice on top. Spread lemon curd onto this layer and top with berries. Repeat each step alternating whipped cream and lemon curd. Top with berries and garnish with mint.