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The Lemon Refrigerator Cake

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Submitted by autumn

If you’re looking for a new dessert for Christmas dinner, try this delicious cake that is scrumptious to the last bite.

YIELD

1 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

6 6
LARGE LARGE EGGS
separated
1 ½ 355
CUP ML SUGAR
¾ 177
CUPS ML LEMON JUICE
1 ½ 7.5
TEASPOON ML LEMON ZEST
grated
1 15
TABLESPOON ML GELATIN, UNFLAVORED
plain *
¼ 59
CUP ML WATER
cold
1 1
EACH EACH ANGEL FOOD CAKE *
1 237
CUP ML HEAVY WHIPPING CREAM
whipped

Directions

Use a 10 inch angel food cake or a sponge cake. Combine the lightly beaten egg yolks, ¾ cup sugar, lemon juice and rind. Cook in the top of a double boiler over hot, not boiling, water until mixture coats a spoon. Remove from heat and stir in the plain gelatin (one envelope) that has been soaked in the ¼ cup water. Beat egg whites until stiff and gradually add the remaining sugar, beating constantly. Fold in the custard gently.

Tear cake into small pieces and arrange in the bottom of a greased tube pan. Pour custard over cake and alternate layers of cake and the custard until all is used, ending with a cake layer.

Chill until firm. Unmold and serve with whipped cream. You can decorate this dessert with candied cherries or other fruits and nuts if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 965g (34.0 oz)
Amount per Serving
Calories 2050 33% from fat
 % Daily Value *
Total Fat 74g 114%
Saturated Fat 37g 185%
Trans Fat 0g
Cholesterol 1433mg 478%
Sodium 470mg 20%
Total Carbohydrate 107g 107%
Dietary Fiber 1g 4%
Sugars g
Protein 82g
Vitamin A 65% Vitamin C 148%
Calcium 26% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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