Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 angel food cake -- prepared
- FILLING
- 2 cups fresh strawberries -- hulled & quartered
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups blackberries
- 1/4 cup sugar
- 1/4 cup triple Sec
- 2 teaspoons grated lemon rind
- TOPPING AND GARNISH
- 1 cup heavy cream
- 4 teaspoons confectioner's sugar
- strawberries
- 1 sprigs mint
Directions
To prepare filling, in a medium saucepan, mix together berries, sugar,liqueur, and lemon peel.
Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles.
Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake.
Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely.
Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight.
Remove plate and can. Carefully unmold pudding onto a serving plate.
To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners' sugar.
Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint.