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Ingredientes
- 1/2 c. butter
- 1 1/2 c. powdered sugar
- 3 egg yolks, well beaten
- 1 1/2 teaspoon almond extract
- 3 egg whites, stiffly beaten
- 3/4 c. cream, whipped or possibly Cold Whip
- 1 angel food cake
- Coconut (toasted)
- Sliced almonds
- 1 c. whipped cream
Direcciones
- Cream till smooth butter and powdered sugar, beat egg yolks well and add in almond extract; mix creamed butter and powdered sugar with egg yolks and almond extract. Fold together 3 egg whites (stiffly beaten) and 3/4 c. cream, whipped. Mix egg white mix with first mix. Slice 1 angel food cake into thin slices, line 9 x 13 pan with angel food slices (bottom layer can be thicker than second layer). Put filling over slices. Put another layer of angel food cake slices on filling. Top with 1 c. sweetened whipped cream. Sprinkle with coconut (toasted) and sliced almonds. Store in refrigerator at least 24 hrs before serving. (Colored coconut can be used). May be refrigerated several days. Serves 12 to 15. (This is my absolute favorite recipe.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 208 | 67% |
| Total Fat 23.94g | 30% |
| Saturated Fat 16.81g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 99mg | 4% |
| Potassium 99mg | 3% |
| Total Carbs 24.17g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 20.27g | 14% |
| Protein 1.48g | 2% |
