Snowball Cake

Snowball Cake is a beloved Latin American dessert that combines the airy lightness of angel food cake with a tangy citrus gelatin mixture and rich whipped cream. The cake is broken into pieces and layered with the creamy, orange-lemon flavored filling, then chilled until set. Topped with additional whipped cream and generously coated in shredded coconut, it resembles a snowball and offers a delightful contrast of textures. This no-bake treat is perfect for parties, holidays, or any occasion where you want to impress guests with a make-ahead dessert that tastes fresh and homemade. It is simple to assemble, requiring no oven time, and allows the flavors to meld beautifully overnight.

Cooking Method: Boiling

Cuisine: Latin American

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 444.4

Dietary: Gluten-free

Description

Snowball Cake is a beloved Latin American dessert that combines the airy lightness of angel food cake with a tangy citrus gelatin mixture and rich whipped cream. The cake is broken into pieces and layered with the creamy, orange-lemon flavored filling, then chilled until set. Topped with additional whipped cream and generously coated in shredded coconut, it resembles a snowball and offers a delightful contrast of textures. This no-bake treat is perfect for parties, holidays, or any occasion where you want to impress guests with a make-ahead dessert that tastes fresh and homemade. It is simple to assemble, requiring no oven time, and allows the flavors to meld beautifully overnight.

Ingredients

1 1/2 package Unflavored gelatin
4 tablespoon Cold water
1 cup Boiling water
1 cup Orange juice
3 tablespoon Lemon juice
1 cup Granulated sugar
1 ea Large angel food cake
3 cup Whipping cream
4 ounce Coconut shredded or flaked

Directions

1
Sprinkle gelatin over cold water in a small bowl; let stand 5 minutes to soften.
2
Stir in boiling water until gelatin is completely dissolved.
3
Stir in orange juice, lemon juice, and sugar until sugar is dissolved.
4
Refrigerate mixture, stirring occasionally, until it thickens to the consistency of raw egg whites (about 15-20 minutes).
5
In a chilled bowl, whip 2 cups of the cream until stiff peaks form.
6
Gently fold the whipped cream into the thickened gelatin mixture.
7
Coat the sides of a 3-quart bowl or 10-inch tube pan with vegetable shortening and line with waxed paper.
8
Break the angel food cake into 1-inch pieces.
9
Layer half the cake pieces in the prepared bowl, then spread half the gelatin mixture over them.
10
Repeat with remaining cake and gelatin mixture, pressing down gently.
11
Cover and refrigerate for at least 6 to 8 hours, or overnight, until set.
12
Unmold the cake by running a knife around the edge and inverting onto a serving plate.
13
Whip the remaining 1 cup of cream until stiff.
14
Spread the whipped cream over the top and sides of the cake.
15
Press shredded coconut onto the cream to coat completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 444.4kcal

% Daily Value *
Total Fat 32.9g51%
Saturated Fat 22.3g112%
Cholesterol 66.0mg22%
Sodium 33.4mg2%
Total Carbohydrate 29.0g10%
Dietary Fiber 2.2g9%
Sugars 25.3g
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh orange and lemon juice rather than bottled for a brighter flavor.

Ensure the gelatin mixture is sufficiently thick before folding in the cream; if it is too runny, the dessert may not set properly.

You can substitute toasted coconut for a nuttier flavor and crunch.

This dessert can be made a day in advance. Keep refrigerated until ready to serve.

Store leftovers covered in the refrigerator for up to 3 days.

Keywords: angel food cake, no bake, latin american, gelatin dessert, citrus, coconut, whipped cream, make ahead, party dessert, chilled, sweet, tropical, easy, holiday, orange, lemon

Read it online: https://www.chefs-mate.com/recipe/snowball-cake/