Lemon Angel Torte
Quoted message said:From "The Daily Herald"
Posted to clipping-cooking by Diane Spangenberg
Cake: 1 package (16 ounces) white angel food cake mix 1
tablespoon grated lemon zest Lemon cream filling and
topping: 1 cup heavy cream 1 tablespoon confectioners' sugar
1 can (19 ounces) can prepared lemon pie filling (2 1/4
cups) Lemon twists, optional
Heat oven to 325 degrees Bake in an ungreased 10-inch tube
pan. For the cake: Add lemon zest to cake mix and prepare,
bake and cool according to package directions. With electric
knife or long sharp serrated knife, cut cake horizontally
into 3 layers.
For the filling: In a large mixer bowl, beat cream and
confectioner's sugar to stiff peaks. Fold in pie filling,
gently but thoroughly. Place one cake layer, cut-side up on
serving plate. Spread 1 cup of the filling on cake. Repeat
with remaining cake layers and filling, ending with cake
layer, cut-side down. Spread remaining filling on sides and
top of cake. Chill at least 4 hours before serving. Garnish
with lemon twists, if desired. Store leftover cake in the
refrigerator.
Serves 12 to 16.
Cook's notes: If you prefer or can't find canned lemon pie
filling, prepare a cooked lemon pie filling. Cool before
using. An electric knife is ideal to slice angel food and
chiffon cakes.
Variation: Crushed hard lemon candies sprinkled on top of
the cake add a nice crunch to the lemon cream.
Nutrition values per serving: 266 calories, 8 g fat, 46 g
carbohydrates, 1 g fiber, 4 g protein, 65 mg cholesterol,
223 mg sodium.
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