Angel Food Shortcakes

Ingredients

• 0.5 teaspoon almond extract 
• 1.5 cups blackberries fresh
• 1.5 cups blueberries fresh
• 2 tablespoons brandy 
• 0.5 cup cake flour sifted
• 0.5 teaspoon cream of tartar 
• 6 large egg whites 
• 0.8 cup granulated sugar divided
• 2 tablespoons granulated sugar 
• 3 tablespoons granulated sugar 
• 0.8 teaspoon juice of lemon fresh
• 2 teaspoons juice of lemon fresh
• 1 tablespoon powdered sugar 
• 10 ounce raspberries unsweetened frozen thawed
• 0.3 cup raspberry jam seedless
• 0.1 teaspoon salt 
• 3 tablespoons slivered almonds 
• 0.8 teaspoon vanilla extract 
• 2 teaspoons water 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• sieve
• blender
• baking pan
• wax paper
• microwave
• measuring cup
• serrated knife

Directions

1. Preheat oven to 32
2. Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.
3. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife.
4. Combine the flour and 6 tablespoons sugar, stirring with a whisk.
5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
6. Add cream of tartar and salt; beat until soft peaks form.
7. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.
8. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds.
9. Bake at 325 for 25 minutes or until cake springs back when lightly touched.
10. Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.
11. To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.
12. To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy.
13. Let stand 1 hour.
14. To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.
15. Cut the cake into 12 rectangles using a serrated knife.
16. Place 1 cake rectangle on each of 6 dessert plates.
17. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle.
18. Drizzle 2 tablespoons of the sauce around each shortcake.