Lemon Angle Torte

By yollymg

Ingredients

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Preparation

Step 1

1/2 recipe of Classic Angle Food Cake or store bought

Lemon Filling:
3/4 tsp unflavored gelatin
1 Tbsp water
1/2 cup granulated sugar
2 Tbsp cornstarch
1/2 tsp grated lemon zest
1/4 cup Iemon juice
l/3 cup orange juice
1/3 cup water
1/4 cup reduced-fat sour cream
1/2 cup sliced almonds, toasted
Confectioner's sugar, for dusting

1. Cake:
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 1/2 of the Classic Angel Food Cake batter,
adding 1 tsp almond extract and 1/2
tsp grated lemon zest instead of the
vanilla extract in Step 3.

2. 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.

3. Lemon Filling:
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.

4. To assemble Torte:
Using a serrated knife, cut cake lengthwise 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.

5. To serve:
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. ~


CLASSIC ANGLE FOOD CAKE
SERVES 12

1 cup cake flour (not self-rising)
1 1/4 cups granulated sugar
1/4 tsp saIt
10 lg. egg whites (1 1/3-1 1/2 cups), at room temperature
1 tsp cream of tartar
2 tsp vanilla extract

1. Adjust oven rack to lowest position; heat oven to 350°F. You'll
need a lO-in. tube pan with removable
bottom. Line bottom with nonstick foil, cutting to fit around the tube; place back into pan.

2. Whisk together cake flour, 1/4 cup
sugar and the salt; transfer mixture
to a sieve set over a small bowl.

3. In large bowl, beat the egg whites
with electric mixer on medium speed 2 minutes until frothy and well blended. Add the cream of tartar; increase speed to medium-high and beat until soft peaks start to form, about 3 minutes. While still beating, add the remaining 1 cup sugar in a slow stream; continue to beat until whites are very thick and hold firm peaks when beaters are lifted, about 3 minutes. Beat in the vanilla.

4. Transfer mixture to a large, wide
bowl. Sift 1/3 of the flour mixture over whites; fold in with a rubber spatula. Repeat twice with ther remaining flour, folding in until incorporated. Scrape batter into pan and spread evenly. Run a knife through the batter to remove any air pockets.

5. Bake 35 minutes, or until top of
cake springs back when pressed with
fingertip or a skewer inserted into
cake comes out clean. Immediately
invert the pan onto a wire rack. Cool
completely, upside down.

6. To loosen cake, run a knife around all sides of pan. Lift cake out of pan by tube. Loosen cake from bottom; invert to unmold.