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Lemon Torte

Budget.Gourmet's picture
Ingredients
  Angel food cake 1 Large (1 1/2 Small)
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Egg yolks 6
  Lemon juice 2⁄3 Cup (10.67 tbs)
  Lemon rind 2 Teaspoon, grated
  Sugar 1 1⁄2 Cup (24 tbs) (Divided)
  Egg whites 6
  Whipping cream 1 Pint, whipped
Directions

MAKING
1) With a sharp knife trim off the side crusts of the cake and then cut into cubes
2) Into the cold water, dissolve the gelatin
3) Into a saucepan, combine the egg yolks, 3/4 cup sugar, lemon juice and the rind
4) Cook over a low flame till the back of the spoon gets coated
5) Take off from the flame and add the gelatin mixture, stirring till completely dissolved
6) Using an electric mixer, whip the egg whites, gradually adding 3/4 cup of sugar
7) Beat the egg whites till stiff
8) Fold the egg whites into the custard and cake cubes
9) Spoon into a greased torte pan or large owl and place in the refrigerator to chill overnight
10) Take out from the refrigerator and unmold
11) Garnish with shredded coconut

SERVING
12) Serve chilled, and cut into wedges

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Interest: 
Holiday, Gourmet
Ingredient: 
Lemon
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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