Rocco DiSpirito's Angel Food and Cherry Cake With Ginger Cream
Recipe Courtesy of Rocco DiSpirito
Rocco DiSpirito's angel food cake with cherry compote and ginger cream is an easy summer dessert.
Juice ginger with a juicer.
If you don't have a juicer, place ginger and sugar in the bowl of a food processor and pulse until chopped fine.
Put ginger in a thin cloth and wring the ginger until all of the juice is released.
You will need 3 tablespoons of the juice. Combine the juice with the cream and add a pinch of salt.
Whip the ginger cream until soft peaks form. This must be done directly before serving.
In a small bowl, heat cherry preserves until liquefied -- about 1 minute, in a microwave.
Combine with the drained cherry pie filling.
Lay out angel food slice on four plates.
Top each slice with 1/4 of the cherry mixture, making sure that you use a good amount of the liquid to soak the cake. Next, top with a large dollop of ginger whipped cream.