I appreciate recipes like this that can be made ahead and that are guaranteed to be great. A cool slice is so refreshing on warm days.
Recommended:
50 Swoon-Worthy Layered Desserts
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 1 package (3 ounces) lemon gelatin
- 1/2 cup boiling water
- 1/3 cup thawed lemonade concentrate
- 1 can (12 ounces) evaporated milk
- 3 cups angel food cake cubes
- 3 cups fresh raspberries or sliced strawberries
- 1 tablespoon sugar
- In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and milk. Cover and refrigerate for 1-2 hours.
- Place the cake cubes in a 9-in. springform pan coated with cooking spray. Beat gelatin mixture on medium speed for 5 minutes or until fluffy; pour over cake cubes. Cover and chill for 4 hours or until firm. In a small bowl, combine the berries and sugar; chill for 2 hours.
- Just before serving, carefully run a knife around the edge of pan to loosen; remove sides of pan. Spoon berry mixture over torte. Refrigerate leftovers. Yield: 12 servings.
Originally published as Lemon Torte with Fresh Berries in Taste of Home's Holiday & Celebrations Cookbook
Annual 2006, p208
Reviews forLemon Torte with Fresh Berries
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
