 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
My mom makes this dessert using an angel food loaf pan, but I don't have such a pan, so I make my angel food in the traditional round pan - it will work either way. The filling/frosting for this dessert is so light and refreshing, and so easy to make, it's perfect in the summer when the days are hot and you don't want to bake something in the oven. Read more . Use a store bought angelf ood cake, make the filling, slice the cake, and you're ready to fill and chill! Ingredients:
1 can sweetened condensed milk |
juice of 2 medium lemons |
grated peel from both lemons |
1 pint heavy whipping cream, whipped until very stiff peaks form |
1 angel food cake, baked in a 12 loaf pan (or use a regular angel food pan, or purchase a ready-made angel food at the bakery) |
Directions:
1. Gently fold the sweetened condensed milk, lemon juice, and grated lemon peel into the stiffly whipped cream.
2. Cut the angel food cake horizontally into thirds.
3. Spread some of the whipped cream frosting over the cut surface of the bottom of the cake; repeat with the next section of cut cake, then place the top section on the cake.
4. Frost top and sides of the cake with the remaining whipped cream mixture.
5. Keep frosted cake in the refrigerator until ready to serve.
6. Serve each piece with a twisted slice of lemon, if desired. For color, I have also topped each slice with a few fresh blueberries, sliced strawberries, or sliced kiwi...very pretty presentation and a refreshing, light dessert.
|
|