Lemon Snowball Torte

"This is from my local paper and is from a cookbook to be put out soon by my local gas company. They are excellent every year(Blue Flame Cookbooks), so though I haven't tried this, it sounds delicious enough to post.... Note: the cooking time means chill time."
 
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Ready In:
4hrs 15mins
Ingredients:
6
Yields:
1 cake
Serves:
8-10
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ingredients

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directions

  • First, combine condensed milk, lemon juices and peel together and whisk until smooth and thickened.
  • Then, fold in whipped cream.
  • Cut the angel food cake into 3 horizontal pieces.
  • After placing bottom layer of cake on a serving platter, spread it with 3/4 cup of the cream mixture Top with the second or middle layer of cake.
  • Spread 2nd layer with 3/4 cup of cream mixture.
  • Add the third and final layer and top with remaining cream mixture over the top and sides.
  • Sprinkle coconut over all sides and top of cake, patting into place.
  • Cover.
  • Refrigerate for 4 to 12 hours.
  • NOTE: It is imperative to use the exact amount of lemon juice called for as the mixture will not thicken properly otherwise.

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RECIPE SUBMITTED BY

<p>I am an RN and mom to an 11 yr old. I love to bake more than cook but am really trying to expand my cooking repertoire. Thanks 'Zaar!</p>
 
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