Ingredients
- 1 - 10" angel or chiffon cake
- 2 pints fresh strawberries, washed and hulled
- 1-1/2 cups sweetened condensed milk
- 1 tsp. almond extract
- 1/2 cup lemon juice
- 1 cup whipping cream, whipped
Directions
In medium size bowl, combine condensed milk, lemon juice and almond extract, blend well. Fold in whipped cream. Chill for about 10 minutes
Turn cake upside down, cut top off cake 1" down. To make tunnel for filling, cut around cake 1" from centre hole and 1" from outer edge leaving 1" base. Scoop out cake with fork to form tunnel
Remove 1-1/2 cups chilled milk mixture and place in a medium sized bowl. Add 1/2 the cake pieces removed from the cake and stir until well blended.
Gently fold in one pint of the strawberries. Lightly spoon this mixture into the tunnel
Place cake layer cut from top over filling and press on gently. Use remaining milk mixture to frost top and side of cake. Place in freezer for about 2 hours
At serving time, garnish top and sides of cake with remaining strawberries
By Darlene in Mississauga
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