Saturday, February 28, 2009

Lemon Snowball Torte

I can't remember if I've shared this recipe or not but thought I'd post it anyway! Since it's Saturday today, this is a great dessert to make ahead for Sunday dinner since it has to chill for a few hours or overnight. It's a very light, cool, and refreshing cake, our family loves it!

Lemon Snowball Torte

1 prepared angel food cake
1 can (300ml) sweetened condensed milk (I use the light version and it works fine)
1-1/2 tsp. grated lemon peel
1/3 cup fresh lemon juice (usually 1 large lemon will do it)
2 cups (500ml) whipping cream, whipped
1 cup sweetened flaked coconut

Bake angel food cake according to directions and let cool well. Whip whipping cream until quite stiff. In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon peel until smooth and thickened. Fold in whipped whipping cream until blended. Cut cake horizontally into 3 equal layers. Place bottom layer on a serving plate. Spread with about 1 to 1-1/2 cups whipped cream mixture (the recipe calls for only 3/4 cup but I always have tons of filling left over when I'm done). Place second cake layer on top. Spread with cream mixture. Top with third cake layer. Spread remaining cream mixture over top and sides of cake, use filling liberally. Gently pat coconut onto the top and sides of cake. Cover and refrigerate for 4 - 12 hours (I usually make it the day before so it has a good amount of time to chill well). Serves 8 - 10.

Enjoy! :o)

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