For dinner we did grilled tri tip (four of them) with two different marinades, (including this one), twice-baked potato casserole (10 pounds made two 9 x 13 baking dishes), oven roasted mushrooms and Brussels sprouts (five pounds), and salad with apples, raspberries, blueberries, feta, and candied nuts. Grandma's dressing for drizzlin'. I made chorizo empanadas and cheesy artichoke dip for apps. And two desserts. This one, and the second that I'll share in another post.
The Dad doesn't do lemon desserts, so I never, ever make them. But I LOVE them. Since the guest of honor is a lemon cake fan, I decided to try something different.
I found this post, which was more photo than recipe, but there was enough information given, that I figured I could wing it.
For the "frosting", I just whipped 8 oz of cream cheese with a jar of lemon curd.
I found lots of actual lemon curd frosting recipes, both buttercream and cream cheese, but they all sounded sweeter than what I wanted.
This, I thought, was perfect.
The angel food cake was store bought and sliced into three tiers.
Layer with the lemon cream cheese, whole raspberries and blueberries, and sliced strawberries, and you're done.
I added some mint from the garden for color.
And after taking these photos, I added a few violet flowers, too.
I assembled the whole thing in the afternoon, covered it with a cake dome, and kept it in the fridge until serving.
Isn't it pretty?
It would make a perfect, light summer dessert, and would be fun for the 4th of July, too.
Good stuff, kids.