Friday, May 25, 2007

Semi-Homemade with...

Sometimes it is ridiculous the things that we make and the shortcuts we take. Though I suppose that this one makes a bit of sense. The cake is the most time consuming part. But its not the same without the lemon zest in it, and you can't add that back after its done.

Remember the lemon curd that I keep mentioning and using. It's going to stick around. (Don't worry, its a fresh batch. It only makes about a cup.) I've decided I like it, and it makes a wonderful filling or glaze. Tonight, it was a glaze. Or a quasi-glaze-icing topping. I don't know what you'd call it.

Whatever it is, it doesn't get any simpler than this. The lemon curd only takes about 4 dishes and 20 minutes to make, and it can be made ahead of time.

Angel Food Cake with Lemon Curd
serves 8 (depending on size of slices)
active time: 1 hour or less!

15-oz store-bought angel food cake, or make your own
2/3 cup lemon curd
2/3 cup whipping cream
1 pint fresh berries
lemon zest, to garnish

Invert cake or cut it out of the pan or whatever is necessary to get it out. Cover top and sides with lemon curd.

In a small or medium bowl, whip whipping cream until peaks form. Fill center of cake with whipped cream.

Garnish with berries and lemon zest.


Vanessa said...

whatever it is it's so yummy-looking I want to lick the screen

Mar said...

Thank you. Supposedly the store bought cake was a bit stale according to my dad though. But the rest of it... worth licking.