Lemon Torte With Fresh Berries Recipes

LEMON-NUT TORTE WITH SUMMER BERRIES

Steps:

• Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.

LEMON TART WITH FRESH BERRIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
• Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
• Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
• Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
• Once custard has set, top with fresh berries and lightly dust with powdered sugar.

ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES

Steps:

• For cake:
• Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
• Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
• Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
• For sauce and berries:
• Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
• Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
• Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.

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.