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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Active Time: 30 minutes
2. Total Time: 2 hours 30 minutes
3. Serves: 8
4. Recipe Ingredients
5. Lemon Angel Cake
6. ⁄2 a recipe of Classic Angel Food batter
7. Lemon Filling
8. ⁄4 tsp unflavored gelatin
9. Tbsp water
10. ⁄2 cup granulated sugar
11. Tbsp cornstarch
12. ⁄2 tsp grated lemon zest
13. ⁄4 cup lemon juice
14. ⁄3 cup each orange juice and water
15. ⁄4 cup reduced-fat sour cream
16. ⁄2 cup sliced almonds, toasted Confectioners’ sugar, for dusting
17. Recipe Preparation
18. You’ll need a 9 x 5 x 3-in. loaf pan lined with double thickness of nonstick foil extending 2 in. over ends of pan. Prepare
19. adding
20. instead of the vanilla extract in Step 3.
21. Bake 28 minutes, or until a skewer inserted into center comes out clean. Immediately invert the pan onto a wire rack. Cool completely. To loosen cake, run a knife around long sides of pan. Lift out of pan by foil ends and place in freezer with foil to firm up.
22. Sprinkle gelatin over water in small cup to soften. In medium saucepan, whisk sugar and cornstarch until blended. Stir in lemon zest and juice, orange juice and water. Cook over medium heat, stirring constantly, until mixture comes to a gentle boil. Stir in gelatin. Boil 1 minute, stirring constantly, until it thickens. Transfer to a bowl; stir in sour cream. Cover surface of filling with plastic wrap; let cool to room temperature.
23. Using a serrated knife, cut cake lengthwise into three even layers. Place bottom layer on a serving plate; spread with 1⁄2 cup Lemon Filling. Top with a second layer; spread with another 1⁄2 cup filling. Place last layer on top, cut side down. Spread sides of torte with remaining filling. Press almonds around sides of torte. Refrigerate 1 hour.
24. Dust top with confectioners’ sugar. Using the back of a large knife, score the sugar into a diamond pattern, or sear the score lines by placing a 12-in. metal skewer over a stovetop burner until end is red-hot. Use a kitchen towel to pick up skewer; singe diamond pattern into sugar.
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