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Citrus Angel Torte
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Slice the angel food cake into four layers with a sharp serrated knife. In a saucepan, combine the cup of sugar and the cornstarch. Gradually stir in the orange juice and the water until smooth. Stirring constantly bring to a boil over med heat; boil one minute. Stirring constantly, add 1/3 of the hot mixture to the egg yolks; add this to remaining hot mixture. Stir in the lemon juice, rinds, and butter. Cover with plastic wrap and cool. Meanwhile. in a deep, chilled mixing bowl, combine marscapone, cream and 3 Tbsp sugar. Whip several minutes, until smooth and quite thick. On bottom layer of Angel food, spread the marscapone cream, then the citrus filling. Repeat with all layers, except top. For top layer of cake, I pipe the marscapone cheese around the edge and fill in wioth remaining citrus filling. (By edge I mean the inner and outer rims) Chill before serving. Serve with fresh berries.