Lemon Angel Torte Recipe - Cooking Index
Lemon Angel Torte Recipe - Cooking Index
| 6 | Egg yolks - beaten | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 3/4 cup | 177ml | Lemon juice |
| 1 1/2 teaspoons | 7.5ml | Lemon peel - grated |
| 1 tablespoon | 15ml | Unflavored gelatin |
| 1/2 cup | 118ml | Cold water |
| 6 | Egg whites | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 cup | 237ml | Angel food cake (large) |
Make a custard by beating together beaten egg yolks, sugar, lemon juice and peel.
Cook custard over hot (not boiling) water, until mixture coats a spoon.
Remove from heat.
Soften gelatin in water and add to custard.
Beat egg whites until stiff, gradually adding sugar; gently fold into custard mixture.
Tear angel food cake into bite- sized pieces.
Place pieces in well-oiled 9 x 13-inch pan and pour custard over all.
Chill until firm.
Source:
Cooking Live Show #8973
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.