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Berry Sandwiches|
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No, these aren't Dagwood Bumsted specials you can sink your teeth into, unless you like berry
juice all over yourself. The inspiration came from summer pudding, an English fluff made of
berries packed into a bread-lined mold. A plate or similar weight is placed on top for several
hours to firm it up. A slice holds its shape briefly, wobbling breathlessly like a ballerina on
points until it dissolves into a delicious pool of fruit and juice. My version substitutes
angel food cake, the delicate, cloudlike cake that contains almost no fat. A filling of
cinnamon-scented berries permeates the cake, giving a more substantial, delectable and easily
transportable dessert.
- 3 pints mixed, sliced berries, such as raspberries, blueberries, or sliced strawberries
- 1 tablespoon fresh orange juice
- 1 tablespoon orange peel, thin, outer colored layer only
- 4 tablespoons sugar mixed with 1/2 teaspoon ground cinnamon
- 4 servings angel food cake, cut in three slices
- Toss the berries with the orange juice an orange rind in a mixing bowl. Gradually add the
cinnamon sugar by teaspoonfuls. Taste as you go and stop when the berries are sweetened to
taste.
- For each portion, place a slice of angel food cake in a container (or plate if this is for
your dining room instead of tailgate). Apportioning the berries evenly, spoon half of a serving
on the cake, top with another slice, then the remaining berries and then the third slice of cake.
Press down firmly with a spatula to encourage the juices to seep into the cake. Cover or wrap
tightly with plastic wrap and chill until serving time. This may be made several hours
ahead.
(Serves 4)
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