The best delicious Lemon Mousse Angel Cake Chantecleer recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Mousse Angel Cake Chantecleer recipe today!
Hello my friends, this Lemon Mousse Angel Cake Chantecleer recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Mousse Angel Cake Chantecleer is amazingly delicious, and addictive, everyone will be asking for more Lemon Mousse Angel Cake Chantecleer.
What Makes This Lemon Mousse Angel Cake Chantecleer Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Mousse Angel Cake Chantecleer.
Ready to make this Lemon Mousse Angel Cake Chantecleer Recipe? Let’s do it!
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1 Ready made Angel food cake
1 1/2 c Total milk and heavy cream
1 pk Lemon pudding
1 Juice of one lemon
1 ts Grand Marnier
1/2 Tub Cool Whip Lite
1 Stick butter; for the icing
1/2 c Confectioner’s sugar
1 tb Grand Marnier
1/2 c Almonds; sliced
Take off the top part of the angel food cake and scoop out some of the cake
making a trench. Fill with mousse then replace the top layer of cake. In a
small sauce pan melt butter and remove from heat. Sift in sugar and stir in
Grand Marnier until combined well. Heat mixture over moderate heat,
stiriing, until it just begins to bubble. Remove pan from heat and stir in
almonds. Immediately pour everly over cake, allowing it to drip down sides
and chill cake 15 minutes before serving.
NOTES : This is the hard part, Buy an angel food cake!
Yields
10 Servings
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