Looking for an old Cooking Light Cake Recipe

[joanneh]

Help!! I am looking for an old Cooking Light Cake Recipe that has ground almonds, meringue and slices of lemon in the center. It's very light and made in a sprngform pan. Any info would be greatly appreciated.

[BethR]

Sorry -- Did a search but couldn't find it. I have CL recipes (but not all of them) going back to '92. Perhaps CL could help?

Beth

[joanneh]

Thank you for running a search. I have an email in to CL for the recipe to order a back issue but I haven't heard from them yet. I will continue to search.

[funnybone]

Can you narrow down the year - or approximate it?

[slknight]

I tried looking for it too. I have the CL version of MasterCook which has, I think, all of the recipes from 92 to 98 or so. You can search by ingredient. I'm sorry to say, I didn't come up with anything like what you described. Do you think it's more recent than 98?

[joanneh]

I am not able to narrow down the year of this cake recipe. I appreciate all the searches done. The recipe search by CL is for issues from 1994-2000. It might be before 1994. When I find it I will certainly share it. Thanks!!

[Grace]

joanneh,

If you can possibly narrow it down, many of us have all the back issues and can continue to search. I have everything back to July of 91 and various other issues back to some time in 1987. If you have any inkling of about how long ago it might have been, I (and others) can keep searching for you! I'm interested in seeing this cake now - it sounds very interesting!

[Grace]

Ok. Perhaps this is it. I found it in my 1989 Annual. It doesn't have actual almonds in it, but it does have almond extract, and meringue and lemons in the middle, so it sure sounds darn close to me.....

Lemon Mousse Torte
CL Annual 1989

3 egg whites
1/2 tsp. cream of tartar
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/4 cup superfine sugar
4 ounces Neufchatel cheese, softened (1/3 less fat cream cheese)
1/4 cup low-fat sour cream
1/4 cup sugar
1/2 tsp. almond extract
1/4 tsp. grated lemon rind
1 cup skim milk
1 egg yolk, beaten
3 tblsp. sugar
1 tblsp. cornstarch
1 tsp. grated lemon rind
1 tblsp. lemon juice
1 lemon, peeled and thinly sliced
Fresh mint sprigs (optional)

Trace two 8 inch circles on unglazed brown paper. Place on a baking sheet. Set aside.

Beat egg whites (at room temperature) at high speed of an electric mixer 1 minute. add cream of tartar, 1/2 tsp. almond extract and vanilla. Gradually add superfine sugar, 1 tblsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Spread 2 cups meringue mixture over one circle. Fill a pastry bag fitted with star tip no. 7 with remaining meringue mixture. Pipe a ring 1/2 inch from outer edge on remaining paper circle. Bake at 225º for 2 hours. Turn of oven, and let meringue cool for 2 hours before opening oven door. Carefully remove baked meringue from brown paper. use immediately or store in zip-top plastic bags.

Combine cheese and next 4 ingredients in a small bowl, stirring until well blended. cover and chill thoroughly.

Combine milk and egg yolk, set aside. Combine sugar and conrstarch in a medium saucepan. Gradually stir milk mixture into sugar mixture. cook over medium heat, stirring constantly, until mixture ocmes to a boil. Boil 1 minute. Remove mixture from heat, and cool slightly Stir in lemon rind and juice. Cover and chill thoroughly.

Place solid meringue circle on a serving platter. Spread sour cream mixture over top. Place meringue ring on top of sour cream mixture. Fill center ring with chilled custard. Arrange lemon slices over custard. Garnish with fresh mint sprigs, if desired. Serve immediately. Yield: 8 servings (146 calories per serving)

Pretein 4.4/Fat 5.0/Carb 21.4/cholesterol 48/sodium 108/calcium 63

I sure hope this is it!!

[joanneh]

Thank you Grace. I bet this is the recipe or the next closest one!! I will try to make it in the next couple of weeks and see how it comes out. (Too many holiday goodies right now).