"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Daffodil Torte Recipe

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This recipe for Lemon Daffodil Torte, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Tuesday, August 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon juice
1/2 tsp. grated lemon rind
yellow food coloring, few drops
2 c. flour
1/2 tsp. salt
1 T. baking powder
1 1/2 c. sugar
3/4 c. shortening
2 tsp. vanilla
1 c. milk
4 egg whites
3/4 c. flaked coconut
Creamy white Frosting:
3 c. powdered sugar
2/3 c. shortening
2 T. milk
1 tsp. vanilla

Directions:
Directions:
In a medium bowl, combine the sweetened condensed milk, lemon juice, rind and food coloring. Mix together and chill. Combine flour, baking powder and salt. In large bowl, beat the sugar, shortening and vanilla until fluffy. Add flour alternately w/ the milk and beat well after each addition. Beat egg whites until stiff but not dry. Fold into batter. Pour into 2 sprayed, floured 8" or 9 " cake pans. Bake at 350 for 25 minutes. Cool for 10-15 minutes, then remove from pan. Cool completely. Split each layer horizontally into 2 layers. Spread 1/2 c. lemon mixture on each layer and on top to within 1" from edge. Frost sides and 1" around top rim w/ creamy white frosting. Coat sides with coconut. Store covered in fridge.

Personal Notes:
Personal Notes:
This comes from a quaint little teahouse in Lake City, MN. Fabulous soups, salads and desserts.

 

 

 

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