Lemon Snowball Cake - cooking recipe

Ingredients

2 (1/4 ounce) envelopes unflavored gelatin
4 tablespoons cold water
1 cup boiling water
1 cup granulated sugar
1 dash salt
1 (12 ounce) can frozen orange juice concentrate, thawed
2 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 pint whipping cream
1 (10 ounce) angel food cake
8 ounces whipping cream
4 tablespoons powdered sugar
1 (4 ounce) package shredded coconut

Preparation

Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
Let each piece extend over the opposite edges of the bowl, so all edges are covered.
The paper will be wrinkled.
Set bowl aside.
Cut angel food cake into 1\" cubes and set aside.
In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
Add boiling water and stir until gelatin is dissolved.
Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
In a large bowl, whip 1 pint cream until it forms soft peaks.
Fold gelatin mixture into whipped cream.
Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
Scatter several pieces of the angel food cake over lemon mixture.
Continue alternating lemon mixture and cake until all is used.
Cover with plastic wrap and foil.
Refrigerate 1-2 days before serving.
Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
In a small bowl, whip 1 cup cream and powdered sugar until stiff.
Frost top and sides of molded cake with whipped cream.
Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.