Angel torte
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Vanilla wafers; crushed |
| 6 | tablespoons | Butter; (3/4 stick) melted |
| Ground nutmeg | ||
| 1 | Envelope unflavored gelatin | |
| ¾ | cup | Granulated sugar |
| 1 | dash | Salt |
| 2 | Egg whites | |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Vanilla |
| 1 | pack | (2-ounce) whipped dessert topping mix (such as Dreamwhip) |
| 1 | cup | Sour cream |
| Whipped cream (garnish); optional | ||
| Cherries (garnish); optional | ||
Directions
Combine vanilla wafer crumbs, melted butter and ¼ teaspoon nutmeg; mix thoroughly. Press into bottom of 9-inch springform pan. In saucepan, combine gelatin, sugar and salt with 1¼ cups water. Cook and stir until gelatin dissolves. Remove from heat. Chill in refrigerator until partly set. Add egg whites, lemon juice and vanilla. Beat until very fluffy, about 5 minutes. Prepare topping mix according to package directions; fold into gelatin mixture, along with sour cream. Pile mixture into prepared crust.
Sprinkle with additional nutmeg. Garnish with whipped cream and cherries.
Chill until firm. Yield: 12 servings.
Recipe by: St. Louis Post-Dispatch 12/25/95 Posted to MC-Recipe Digest V1 #863 by Nancy Berry <nlberry@...> on Oct 24, 1997