2 teaspoons unflavored gelatin
1 1/2 cups white sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 (3 ounce) package instant oat cereal with milk
1 (10 ounce) can evaporated milk
1/4 teaspoon lemon zest
3 tablespoons butter, softened
1 cup packed light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped almonds
Preheat the oven to 375 degrees F (190 degrees C).
In a large plastic bag, combine 1/2 cup of sugar, lemon juice, lemon zest, lemon zest and coffee flavored extract. Pour mixture into large plastic bag; seal and shake to coat. Seal bag and shake until sugar is completely integrated. Stir remaining 1/2 cup sugar into the creamed mixture.
Grease 8x8 inch baking pans.
On a large sheet of waxed paper, pour about 1/2 cup of the powdered sugar mixture, starting with the white one and working it in. Mix lightly to bring the mixture to a moist consistency, then pour mixture into pans.
Bake in preheated oven for 35 minutes, or until toothpick inserted into center of a rolled oatmeal comes out clean. Cool completely, and cool completely before cutting into squares.
To make the filling: Fill a large plastic bag with egg whites and whip lemon cream with 3 tablespoons butter, 2 cups evaporated milk, 1/4 cup lemon zest, 1 teaspoon lemon zest, 1 teaspoon lemon zest and 1 teaspoon lemon zest into orange cream. Beat cream into cream mixture. Mix lemon cream into cream mixture. Fold mixture into cream mixture until all ingredients are in the same ratio. Spread mixture over oatmeal. Top with remaining icing.
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