Lemon Custard Cake
6 Egg yolks
3/4 c Sugar
3/4 c Freshly squeezed lemon juice
1 1/2 ts Grated lemon rind
1 Unflavored gelatin
1/4 c Cold water
6 Egg whites
3/4 c Sugar
1 lg Commercial angel food cake
Whipped cream
Maraschino cherries
In small bowl of electric mixer, beat egg yolks with 3/4 cup of the sugar
until thick and lemon-colored. Blend in lemon juice; stir in rind.
Transfer to top of double boiler, and cook over hot (NOT BOILING) water until
mixture coats a spoon; remove from heat. Sprinkle gelatin over cold water, allow
to soak for 5 minutes, then stir into hot mixture until dissolved. Cool custard
at ROOM TEMPERATURE.
Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar, and beat
until stiff. Fold into cooled custard. Oil a large tube cake pan; tear cake into
bite-size pieces, and arrange in pan in alternate layers with custard. Chill
until firm. Unmold, fill center with whipped cream, and decorate top with
maraschino cherries or, entire cake may be iced with whipped cream and garnished
as desired.
Yield 10 to 12 servings
AUTHOR: Chyrel
http://www.recipes-from-friends.com |