Lemon Cream Torte Recipes

LEMON TORTE

Steps:

• Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, almond meal, baking powder and salt.
• In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
• Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Cool pan in cake for 15 minutes.
• While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.

LEMON TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

LEMON CREAM CHEESE TORTE

Steps:

• Mix first 3 ingredients in a 9x13 pan.
• Press down and micro on high for 2 to 2 1/2 minutes.
• Cool.
• Dissolve jello in hot water and chill until slightly thickened.
• Cream sugar with cheese; add vanilla and jello; whip until well mixed.
• Whip the cold milk until thickened and add to jello mixture.
• Beat all ingredients with mixer until thick and smooth.
• Pour into prepared graham crust in the 9x13 pan.
• Refrigerate until set.
• Top with pie filling.

FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For Cake: Preheat oven to 350.
• Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
• Combine first 6 ingredients in large bowl.
• Beat until smooth, about 2 minutes.
• Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 28 minutes.
• Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes.
• Remove pan sides.
• Using serrated knife, cut each cake horizontally in half.
• Place 1 cake layer, cut side up, on platter.
• Spread with 1/4 cup preserves, then 3/4 cup frosting.
• Top with second cake layer, cut side up.
• Spread with 1/4 cup preserves, then 3/4 cup frosting.
• Repeat with third cake layer.
• Top with fourth cake layer, cut side down.
• Spread remaining frosting over top and sides of cake.
• Press almonds onto sides of cake.
• Chill until frosting sets, about 2 hours.
• (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
• Add remaining ingredients and beat until well blended, about 2 minutes.

FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

LADYFINGER LEMON TORTE

Steps:

• In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon zest. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set., In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture. , Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture., Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint.

LEMON SCHAUM TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved., Spread meringue on the bottom and up the sides of a greased 13x9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack. , In a large saucepan, combine the egg yolks, lemon juice, lemon zest and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool., In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.

LEMON WHIPPED CREAM TORTE

Steps:

• In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside. , Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.