LEMON BAVARIAN TORTE
This is a moist, refreshing cake that presents beautifully. The inspiration for it came from a friend who loves the flavor of lemon and from luvmybge's Chocolate Bavarian Torte (recipe #106926). I wanted to use 9 inch cake pans but wanted the split layers to be a bit thicker so I have to thank Laurie for her Cake Mix Extender (recipe #54269). I hope you enjoy this as much as my company did. My thanks to luvmybge and Laurie.
Provided by Krazycook
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 15
Steps:
- Combine the flour, granulated sugar and baking soda with the dry cake mix.
- Add the wet ingredients called for on the cake mix box to the dry ingredients as directed.
- Add the water, oil and egg found in this recipe in addition to that on the cake mix box.
- I used 9 inch round cake pans.
- Bake cake as directed.
- It may be necessary to add 5 minutes to the baking time.
- Test for doneness as directed on the box.
- Cool completely.
- Split each layer in half.
- FILLING:.
- Cream confectioners sugar, vanilla, cream cheese, lemon extract, salt and lemon zest until light and fluffy.
- (A taste will tell you if it is lemony enough. If not to your liking add a bit more lemon extract).
- Fold in whipped cream or non-dairy whipped topping.
- Put one layer on plate.
- Top with some of filling.
- Add next layer.
- Top with more filling.
- Add third layer.
- Top with more filling.
- Add top layer and spread the rest of the filling on top.
- Garnish with lemon zest.
- Refrigerate.
STRAWBERRY LEMON BAVARIAN CAKE
Categories Cake Dairy Fruit Dessert Bake Christmas Easter Kid-Friendly Strawberry Lemon Spring Gourmet Small Plates
Number Of Ingredients 15
Steps:
- Make the shortbread:
- In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough. Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden. Let the shortbread cool and chill it in the pan for 15 minutes.
- Make the Bavarian:
- In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water (do not add ice), and stir the mixture until it is just cool but still liquid. In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
- Pour the Bavarian into the springform pan and chill it, covered, for 4 hours, or until it is set. The cake may be made 1 day in advance and kept covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.
LADYFINGER LEMON TORTE
Golden ladyfingers frame the luscious custard filling of this lovely frozen dessert from Mrs. J.H. Carroll of Ottawa, Ontario. Everyone will enjoy the yummy combination of sweetness and lemony zest.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 38mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON SCHAUM TORTE
"Our family has enjoyed this delicious dessert for over 75 years," notes Cindy Steffen of Cedarburg, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12-15 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 388 calories, Fat 27g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 51mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE BAVARIAN TORTE
My friend Roz found this recipe in the newspaper and it is just delicious. So easy, too. The original recipe called for whipping cream, whipped.. but she used Cool Whip whipped toopping and it was VERY good.
Provided by luvmybge
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Bake cake layers according to package directions.
- Remove from pans.
- Let cool.
- Split each layer in half.
- Cream brown sugar, vanilla, cream cheese and salt until sugar is dissolved and mixture is light and fluffy.
- Fold in whipped cream or Cool Whip® topping.
- Put one layer on plate.
- Top with some of filling.
- Add next layer.
- Top with more filling.
- Add third layer.
- Top with more filling.
- Add top layer and spread the rest of filling on top.
- Garnish with chocolate curls or sprinkle with cocoa.
- refrigerate.
- Note: An easy way to make chocolate curls:.
- Melt a cup of chocolate chips with a teaspoon of Crisco shortening and pour (about 1/4-inch thick) on the back of an ungreased cookie sheet or baking pan.
- Let it sit until it firms up (don't refrigerate) and then take a spoon and scrape a long line of chocolate.
- It will curl as you scrape.
- Or use small metal pancake turner to form curls.
- Hold pancake turner at 45° angle and scrape chocolate into curls.
LEMON TORTE
This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.
Provided by Crunchycookie23
Categories Dessert
Time 1h10m
Yield 1 torte, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 6.5, Cholesterol 87.8, Sodium 217.9, Carbohydrate 52.1, Fiber 1.2, Sugar 35.5, Protein 5
LEMON CREAM TORTE
Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.
Nutrition Facts : Calories 249 calories, Fat 14g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 191mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON TORTE
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
BAVARIAN TORTE BARS
A friend brought this to a potluck quite a few years ago, and her plate was the first of the desserts to be completely emptied. It is cheesecake-like in texture but is served as a bar. I am a chocoholic so a non-chocolate dessert has to be extra special to "wow" me. This one did the trick. I usually double the recipe, since the 8X8 pan is not enough for my family and friends. I share the recipe as she gave it to me so I am guessing at the serving size.
Provided by shimmerchk
Categories Cheesecake
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Prepare crust by creaming butter and sugar until light and fluffy.
- Add vanilla, flour and almonds.
- Press crust into 8x8 square pan (I use glass).
- Pierce crust all over with fork and bake for 10 minutes.
- Remove from oven and let cool slightly.
- Meanwhile prepare filling by beating cream cheese until lumps are removed and add sugar.
- Continue to beat for about 1 minute and then add egg and vanilla.
- Beat until well combined.
- Spread filling over crust.
- Thinly slice drained pears lengthwise and arrange over cream cheese, slightly overlapping each slice in neat rows.
- Sprinkle cinnamon sugar topping over the top.
- Bake for 25 minutes or until crust is golden brown and filling has puffed up a little bit and almost set.
- Cool completely and refrigerate until cold (at least 3 hours, overnight is recommended).
- Slice into squares to serve.
Nutrition Facts : Calories 292.1, Fat 22.5, SaturatedFat 11.3, Cholesterol 70.5, Sodium 108.4, Carbohydrate 20.3, Fiber 1.9, Sugar 16.8, Protein 4.6
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