Fabulous Mixed Fruity ( mangos, kiwis,peaches and berries) Angel Cake......Low Sugar Low Fat

Follow our fast route to building a low-fat angel food cake--store-bought or home-made--into a pyramid of luscious seasonal fruit.
Preparation time 20 minutes
Refrigeration Time 2 hours
Makes 8 servings

Ingredients:6 cups ( 1.5 L) cut-up mixed fruit, such as berries, peaches, mangoes or kiwis
2 tbsp ( 30 mL) rum (optional)
1 tbsp ( up to 2 tbsp, 15 to 30 mL) granulated sugar
1-1/2 cups ( 375 mL) drained ricotta or mascarpone cheese
1-1/2 cups ( 375 mL) whipping cream
1/4 cup ( up to 1/3 cup, 50 to 75 mL) granulated sugar
2 tsp ( 10 mL) finely grated orange peel (optional)
2 tsp ( 10 mL) vanilla
8 inch ( 20-cm) store-bought angel food cake; or homemade from mix, which I found to be better (see tip below if using home-made cake)

Directions:
If using peaches, mangoes or other stone fruit, peel and discard pits. Cut large fruit into small bite-size pieces. Cut strawberries into halves or quarters depending on their size. Place fruit in a bowl and stir in rum, if using. Taste and stir in just enough sugar to sweeten a little. This will help to create juice. Set aside at room temperature.

In large bowl of a stand-up mixer or in a large deep bowl, combine cheese and cream. Add 1/3 cup (75 mL) sugar to mixture if you are using ricotta cheese. Use only 1/4 cup (50 mL) if using mascarpone. Add orange peel, if you like. Using low speed of an electric mixer, beat mixture until it begins to thicken, about 1 minute. Increase speed to high and beat until very thick, from 3 to 4 minutes. Then beat in vanilla.

Meanwhile, using a serrated knife, cut cake into 3 equally thick layers. Measure out 2 cups (500 mL) fruit mixture and set aside for topping. To assemble, place widest cake layer on a platter (with some store-bought cakes, the top of the cake is wider than the bottom).

Using a palette or butter knife, spread a thin layer of ricotta mixture, about 3/4 cup (175 mL), evenly over cut surface of cake. Then spoon half of unreserved fruit over ricotta-spread cake. Lightly spread a layer of ricotta over bottom of middle cake layer and set on top of berries. Gently press down cake. Spread another layer of ricotta, about 3/4 cup (175 mL), over cut surface of middle cake layer. Top with remaining fruit. Lightly spread ricotta over cut surface of last layer of cake. Set, ricotta-side down, on top of fruit. Lightly press down.
Ice top with remaining ricotta mixture. If serving within 2 hours, arrange reserved fruit decoratively overtop of cake. Store in the refrigerator for 2 hours. If storing longer, don't add cut fruit to top until just before serving. Refrigerated cake will keep well for at least 6 hours; after that time, cake may become soggy. Carefully slice with a serrated knife and place a wedge of cake on dessert plates.

Home-made angel food cake:
Angel food cakes made at home from scratch or a mix are larger than most store-bought angel food cakes. So, follow recipe above, but increase fruit to 8 cups (2 L) and ricotta or mascarpone cheese and whipping cream to 2 cups (500 mL) each. You will need to generously spread each cake layer with about 1 cup (250 mL) of cheese-cream mixture. Yummy in the tummy