Lemon Angel Torte
An easy angel food cake torte topped with a creamy lemon custard.
1 prepared angel food cake
6 large eggs, separated
1 1/2 cups granulated sugar - divided use
3/4 cup lemon juice
1 1/2 teaspoons grated lemon peel
1 (0.25-ounce) envelope unflavored gelatin
1/2 cup water
- In a bowl, with an electric mixer at medium speed, beat together 6 egg yolks, 3/4 cup sugar, lemon juice, and grated lemon peel. Pour into a saucepan and cook over hot, not boiling, water, until the mixture coats a spoon. Remove from the heat.
- In a bowl soften unflavored gelatin in water and add to the custard.
- Beat 6 egg whites until stiff, gradually adding remaining 3/4 cup sugar; gently fold into the custard mixture.
- Tear the angel food cake into bite-sized pieces and place the pieces in a well-greased 13x9x2-inch baking pan; pour the custard on top and chill until firm.
Makes 8 servings.