Lemon cake #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Ladyfingers |
| 1 | pack | (3-oz) lemon gelatin |
| 3 | ounces | Lemon juice |
| ½ | cup | Boiled water |
| 1 | pack | (8-oz) cream cheese |
| 1 | cup | (scant) sugar |
| 1 | teaspoon | Vanilla |
| 1 | can | (12-oz) evaporated milk; well chilled at least 1 day; do not use skim milk |
| ½ | pint | Heavy cream for whipping |
| 1 | large | Lemon |
Directions
submitted by: bmarks@... (Bev)
Line sides of springform pan with open ladyfingers. In a 1 cup measure, add dry gelatin, lemon juice, and water to equal 1 full cup.
Beat together cream cheese, sugar & vanilla in a bowl until smooth. Add lemon mixture to this.
Whip evaporated milk in a cold bowl till stiff. Fold into cheese/lemon mixture. Pour into propared pan. Chill for several hours or over- night.
Garnish with whipped cream and lemon slices.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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