Here’s a detailed and elaborately formatted recipe for Lemon Snowball Torte, ideal for your Love With Recipes site. This delightful dessert combines the tartness of lemons with the creamy texture of whipped cream and the sweetness of coconut, creating a truly refreshing treat that’s perfect for any occasion.
Lemon Snowball Torte
Description
This elegant Lemon Snowball Torte, sourced from a local paper and part of an upcoming cookbook by my community’s gas company (Blue Flame Cookbooks), promises to be a crowd-pleaser. Although I have yet to try it myself, the combination of lemon, sweetened condensed milk, and flaked coconut sounds simply irresistible. Notably, the cooking time indicated here primarily accounts for chilling, allowing the flavors to meld beautifully.
Recipe Category
Dessert
Keywords
Lemon dessert, torte, chilled dessert, coconut cake
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 590.6 |
| Total Fat | 29.2 g |
| Saturated Fat | 18.9 g |
| Cholesterol | 97.1 mg |
| Sodium | 483.9 mg |
| Total Carbohydrates | 75.7 g |
| Dietary Fiber | 0.6 g |
| Sugars | 52 g |
| Protein | 9.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/3 cup | Lemon juice |
| 1 cup | Sweetened condensed milk |
| 1 | Lemons, rind of |
| 2 cups | Flaked coconut |
| 1 1/2 cups | Whipped cream |
| 1 | Angel food cake |
Instructions
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Combine the Mixture: In a medium mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon rind until the mixture is smooth and has thickened slightly. This initial step is crucial, as it forms the base of your creamy lemon filling.
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Incorporate Whipped Cream: Gently fold in the whipped cream into the lemon mixture. Ensure that the whipped cream is incorporated fully without deflating it, maintaining that light and airy texture that is characteristic of a torte.
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Prepare the Angel Food Cake: Carefully slice the angel food cake horizontally into three even layers. This will create a lovely multi-layered effect for your torte.
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Layering the Cake: Place the bottom layer of the cake on a serving platter. Spread 3/4 cup of the lemon-cream mixture evenly over the top of the cake layer.
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Add the Second Layer: Place the second layer of the angel food cake on top of the first. Repeat the process by spreading another 3/4 cup of the lemon-cream mixture over this layer.
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Top with the Final Layer: Place the final layer of cake on top, then spread the remaining lemon-cream mixture generously over the top and down the sides of the torte, ensuring that every inch of the cake is covered.
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Coconut Garnish: Take the flaked coconut and sprinkle it all over the top and sides of the cake, patting it gently into the cream mixture to help it adhere.
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Chill the Torte: Cover the assembled torte with plastic wrap or a cake dome. Refrigerate for a minimum of 4 hours, but ideally for up to 12 hours. This chilling time allows the flavors to develop and the torte to set properly.
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Serve: Once chilled and set, slice the torte into wedges to serve. The cake can be accompanied by fresh berries or a sprig of mint for an extra touch of color and flavor.
Notes
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Lemon Juice Precision: It is imperative to measure the lemon juice accurately, as the recipe relies on the exact amount for the mixture to thicken properly. Using too little or too much could result in an unsatisfactory texture.
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Storage: If you have leftovers, cover the torte and keep it refrigerated for up to 2 days for the best taste and texture.
This Lemon Snowball Torte is not just a treat for the taste buds but also a feast for the eyes. Its stunning layers, bright flavors, and creamy consistency make it a standout dessert for any gathering, be it a summer picnic or a holiday feast. Enjoy making this delightful cake, and let its refreshing lemon flavor brighten your day!
