This delicious cake is the perfect dessert to make for the one you love this Valentine's day.
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, about 1" down. Save the cut layer to recover the cream filling.
To make tunnel for filling, cut around cake 1" from center 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. Carefully spoon this mixture into the tunnel.
Place cake layer cut from top over filling and press down 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.
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