Fresh Raspberry Lemon Angel Food Cake - Individual |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is the Angel Food Cake variation of the Raspberry Lemon Tart. Ingredients:
1 angel food cake (cut into 1-inch x 1-inch x 1-inch cubes) |
1 cup sweetened whipped cream |
2 pints fresh raspberries |
1 1/2 cups superfine sugar |
1/4 cup cornstarch |
1 tablespoon cornstarch |
1/2 teaspoon salt |
4 egg yolks |
1/2 cup fresh lemon juice |
2 cups cold water |
1 1/2 teaspoons finely grated lemon zest |
6 tablespoons butter, cut into pieces |
Directions:
1. In a large saucepan combine I cup sugar, cornstarch, 1/4 tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling.
2. Boil one minute and remove from heat.
3. Stir in lemon zest and butter, stirring constantly until the butter has melted completely.
4. Divide cake cubes into individual glasses
5. Pour warm lemon filling over cake
6. Top with fresh raspberries and cream.
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