This dessert is called 'Heaven on Earth,' and it couldn't be more true

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Ever wondered what heaven tastes like? Well, plenty of blogs out there imply that it tastes like boxed pudding and cake mix. This recipe is the real deal, because it’s completely homemade with love and care: the angel food cake base, the cherry pie filling and the whipped cream topping. And what’s heaven if not love?
This is a delicious summer dessert, perfect for an outdoor party, a barbecue or potluck. Since you don’t have to be fancy with the slicing and serving, just scoop out a dollop, and let the imperfection be the aesthetic.
Cooktop Cove
Heaven on Earth cake
20 minutes
1 hour
4 hours 20 minutes
1 ¾ cups superfine sugar
¼ teaspoon salt
1 cup cake flour
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon almond extract
1 ½ teaspoons cream of tartar
4 cups cherries, fresh or frozen and thawed
4 tablespoons cornstarch
2/3 cup sugar
Juice of ½ lemon
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
Preheat the oven to 350 F.
Sift together half of the sugar, salt and cake flour, and set aside.
In the bowl of a stand mixer, whisk the egg whites, water, almond extract and cream of tartar on a medium-high setting for 2 minutes.
While continuing to whisk at a medium speed, add the remaining (sifted) sugar. Continue whisking until medium peaks form.
Remove the bowl from the stand mixer, and fold in the dry ingredients, a little at a time, until fully incorporated.
Grease a 9-by-9 cake pan, and gently transfer the cake mixture into the pan, and level out. Tap gently on the counter to release any air bubbles, and bake for 20-30 minutes, or until golden brown and a toothpick comes out clean. Allow to cool at least 30 minutes before turning out onto a wire rack to cool completely.
While the cake bakes, combine the cherries, cornstarch, sugar and lemon juice in a medium saucepan. Place over a medium heat, and stir constantly until the mixture becomes thick and syrupy. Add more sugar if desired for added sweetness. Remove from the heat, and set aside.
Once the cake has cooled completely, cut it into 1-inch squares.
In the cold bowl of a stand mixer, whisk together the whipping cream and confectioners' sugar until stiff peaks form.
In a large glass casserole dish, lay out a layer of the cake cubes. Top the cake with about ¾ of the cherry mixture, and then the remainder of the cake cubes. Finally, spoon on dollops of the whipped cream, and drizzle with the remaining cherry mixture. Chill in the refrigerator for 3-4 hours before serving.
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