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Recipe: Angel Torte
Similar Categories: Angel, Torte
Angel Torte
1 1/2 cups vanilla wafers -- crushed
6 tablespoons butter -- (3/4 stick) melted
ground nutmeg
1 envelope unflavored gelatin
3/4 cup granulated sugar
1 dash salt
2 egg whites
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 package whipped -- (2-ounce)
dessert topping mix
(such as Dreamwhip)
1 cup sour cream
whipped cream -- (garnish), optional
cherries -- (garnish), optional
Combine vanilla wafer crumbs, melted butter and 1/4 teaspoon nutmeg; mix thoroughly. Press into bottom of 9-inch Springform pan. In saucepan, combine gelatin, sugar and salt with 1 1/4 cups water. Cook and stir until gelatin dissolves. Remove from heat.
Chill in refrigerator until partly set. Add egg whites, lemon juice and vanilla. Beat until very fluffy, about 5 minutes. Prepare topping mix according to package directions; fold into gelatin mixture, along with sour cream. Pile mixture into prepared crust. Sprinkle with additional nutmeg.
Garnish with whipped cream and cherries. Chill until firm. Yield: 12 servings.
1 1/2 cups vanilla wafers -- crushed
6 tablespoons butter -- (3/4 stick) melted
ground nutmeg
1 envelope unflavored gelatin
3/4 cup granulated sugar
1 dash salt
2 egg whites
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 package whipped -- (2-ounce)
dessert topping mix
(such as Dreamwhip)
1 cup sour cream
whipped cream -- (garnish), optional
cherries -- (garnish), optional
Combine vanilla wafer crumbs, melted butter and 1/4 teaspoon nutmeg; mix thoroughly. Press into bottom of 9-inch Springform pan. In saucepan, combine gelatin, sugar and salt with 1 1/4 cups water. Cook and stir until gelatin dissolves. Remove from heat.
Chill in refrigerator until partly set. Add egg whites, lemon juice and vanilla. Beat until very fluffy, about 5 minutes. Prepare topping mix according to package directions; fold into gelatin mixture, along with sour cream. Pile mixture into prepared crust. Sprinkle with additional nutmeg.
Garnish with whipped cream and cherries. Chill until firm. Yield: 12 servings.
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