Lemon Snowball Torte – a delicious recipe with lemon juice, condensed milk, cake, whipping cream, lemons, flaked coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
First, combine condensed milk, lemon juices and peel together and whisk until smooth and thickened.
2
Then, fold in whipped cream.
3
Cut the angel food cake into 3 horizontal pieces.
4
After placing bottom layer of cake on a serving platter, spread it with 3/4 cup of the cream mixture Top with the second or middle layer of cake.
5
Spread 2nd layer with 3/4 cup of cream mixture.
6
Add the third and final layer and top with remaining cream mixture over the top and sides.
7
Sprinkle coconut over all sides and top of cake, patting into place.
8
Cover.
9
Refrigerate for 4 to 12 hours.
10
NOTE: It is imperative to use the exact amount of lemon juice called for as the mixture will not thicken properly otherwise.
432
kcal
Calories
44
g
Fat
7
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ⅓ cup lemon juice, 1 (300 ml) can sweetened condensed milk, 1 prepared angel food cake, 2 cups whipping cream, whipped, and more.
Yes, Lemon Snowball Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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