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    Lemon-Strawberry Angel Cake


    Source of Recipe


    Macklinda

    List of Ingredients




    1 package white angel food cake mix (16-oz.)
    Tart Lemon Filling:
    1 tablespoon freshly grated lemon peel
    3/4 cup freshly squeezed lemon juice
    2 large eggs
    Yolks of 4 large eggs
    2/3 cup granulated sugar
    Strawberry Filling:
    1 pint fresh strawberries (rinsed hulled and coarsely chopped
    1/2 cup granulated sugar
    1/2 cup water
    3 tablespoons cornstarch
    1 cup heavy cream
    1 tablespoon granulated sugar
    Halved strawberries (blueberries and mint leaves)

    Recipe



    Prepare cake mix according to package directions; cool completely.
    Lemon Filling: At least 2 hours before using, whisk all ingredients in a
    medium-size heavy saucepan (nonaluminum) until well blended. Heat over low
    heat about 5 minutes, stirring often, until hot. When mixture begins to
    thicken, stir constantly. Cook (don't boil or it will curdle!) about 3
    minutes longer until filling thickly coats back of metal spoon. Pour thru a
    strainer set over a bowl. Cover surface with plastic wrap and refrigerate.
    Filling will thicken as it cools. Makes about 1-1/2 cups.

    Strawberry Filling: At least 2 hours before using, put chopped strawberries
    in a small heavy saucepan and mash them into a chunky puree. Mix sugar,
    water and cornstarch in a small bowl until blended. Stir into berries and
    cook over medium heat until boiling.
    Reduce heat and simmer, stirring constantly, 1 minute or until thickened
    and glossy.
    When cool enough to handle, cover surface with plastic wrap and
    refrigerate at least 2 hours. Makes about 1-1/2 cups.

    To assemble, Using a long serrated knife, slice cake horizonally into 3
    layers. Put 1 layer on a flat serving plate and spread with strawberry
    filling. Top with second cake layer.
    Gently spread with lemon filling. Top with remaining cake layer. Shortly
    before serving, frost top with whipped cream and garnish with berries and mint.

    Serves 12

 

 

 


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