Orange-pineapple Angel Torte

Ingredients

• Servings: 16
• 1 tablespoon gelatin, unflavored
• 4 tablespoons water, cold
• 1 cup boiling water
• 1 cup sugar
• 3/4 cup orange juice, freshly squeezed
• 1 lemon, juice of
• 2 cups whipping cream
• 1 (20 ounce) can crushed pineapple, drained
• 1 (11 ounce) can mandarin oranges, drained (save 5 oranges for decoration)
• 8 ounces angel food cake, cut into thin slices
• 1/4 cup confectioners' sugar
• pecans, chopped, if desired (for decoration)
• nonstick cooking spray

Recipe

• 1 measure gelatin and sprinkle over cold water; let stand 1 minute. add boiling water and stir until gelatin is completely dissolved.
• 2 add sugar, orange and lemon juice. chill until consistency of unbeaten egg whites.
• 3 whip 1 cup cream and fold into above mixture. add crushed pineapple.
• 4 prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. arrange a layer of angel food cake on the bottom of the dish.
• 5 add a layer of pineapple cream and a few mandarin oranges. continue layering, ending with the pineapple cream. cover with plastic wrap, and refrigerate overnight.
• 6 whip remaining 1 cup of cream and add confectioners' sugar.
• 7 unmold the dessert and cover with sweetened whipped cream.
• 8 decorate with mandarin oranges and pecans, if desired.