AuthorRetroRuth
From Newspaper Clipping
Tested Recipe!
[cooked-sharing]
Cut a horizontal slice, 1 inch thick, from top of the cake. Cutting down from the top, remove the center portion, leaving a shell 2 inches deep all the way around the remaining cake. (These pieces can be used in other parfait angel desserts if desired.)
Heat apricot syrup to boiling. Remove from heat. Stir in gelatin, until dissolved. Add lemon juice and ice cream cut in pieces. Stir until melted. Chill until mixture is thickened but not set. Fold in the apricot pulp. Spoon mixture into the hollowed-out cake. Replace slice cut from the top. Chill until filling is set.
If desired, just before serving spread top and sides with sweetened whipped cream.
Yield: 12 to 16 servings.
Ingredients
Directions
Cut a horizontal slice, 1 inch thick, from top of the cake. Cutting down from the top, remove the center portion, leaving a shell 2 inches deep all the way around the remaining cake. (These pieces can be used in other parfait angel desserts if desired.)
Heat apricot syrup to boiling. Remove from heat. Stir in gelatin, until dissolved. Add lemon juice and ice cream cut in pieces. Stir until melted. Chill until mixture is thickened but not set. Fold in the apricot pulp. Spoon mixture into the hollowed-out cake. Replace slice cut from the top. Chill until filling is set.
If desired, just before serving spread top and sides with sweetened whipped cream.
Yield: 12 to 16 servings.
