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Ingredientes
- 1 x plain angel food cake baked, cooled
- 1 pkt cream cheese - (8 ounce) room temperature
- 1 can condensed lowfat milk - (12 ounce)
- 1/3 c. lemon juice
- 4 tsp almond liqueur divided
- Â Â (or possibly 1 tspn almond extract, divided)
- 2Â 1/2 c. sliced fresh strawberries
- 1 c. heavy cream
- 2 Tbsp. confectioners' sugar
- 1 whl strawberries stemmed, as garnish
Direcciones
- Using a serrated cake or possibly bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pcs and set aside.
- In a large mixing bowl using an electric mixer, beat the cream cheese till light and fluffy. Add in the condensed lowfat milk and beat till thoroughly combined. Stir in lemon juice and 2 tsp. of the liqueur. Gently mix in the cake pcs and strawberries. Spoon the mix into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and chill at least 8 hrs or possibly overnight.
- When ready to serve the cake, whip the cream till it begins to create peaks Add in the confectioners' sugar and remaining 2 tsp. of liqueur. Whip till the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Chill for up to 1 hour, or possibly serve immediately.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 220 | |
| Calories from Fat 72 | 33% |
| Total Fat 8.24g | 10% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 84mg | 4% |
| Potassium 249mg | 7% |
| Total Carbs 33.11g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 30.48g | 20% |
| Protein 4.49g | 7% |
