Asian Fruit Cake

Happy birthday, Dad! :)

Asian Fruit Cake

INGREDIENTS:

• 2 boxes angel food cake
• 16 ounces strawberries, hulled and sliced
• 2 ripe mangos, peeled and sliced
• 3 ripe peaches, peeled and sliced
• 3 cups heavy cream
• 6 tablespoons confectioners' sugar
• 2 teaspoons vanilla extract

DIRECTIONS:

1. Mix angel food cake according to package directions.  Distribute into two 8" round pans for 18-19 minutes in a 350 degree oven.  After baking, invert immediately and allow to cool.  When you have 4 completed and cooled rounds, use a serrated knife to cut each layer in another half.
2. Using an electric hand-mixer and frozen glass bowl, prepare the whipped cream at low speed.  After the cream has soft peaks, add the sugar and vanilla extract.  Continue mixing on medium speed until the cream has stiff peaks.  
3. Repeat the following process until all cake layers have been used: cake layer, spread 5-6 tablespoons whipped cream, star-shaped layer of 5 mango slices and 5 peach slices.  Cover the last cake layer with the remainder of the fruit.  Use the extra strawberry slices to create a pattern on the bottom-side of the cake.  Refrigerate until serving.

-Alyssa