Lemon Whipped Cream Torte Food

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LEMON TORTE



Lemon Torte image

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

4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon zest
2 cups heavy whipping cream, whipped, divided

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 :

LADYFINGER LEMON TORTE



Ladyfinger Lemon Torte image

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

5 large egg yolks, lightly beaten
1-1/2 cups sugar, divided
3/4 cup lemon juice
2 large egg whites
1 tablespoon grated lemon zest
2 cups heavy whipping cream
2 packages (3 ounces each) ladyfingers, split
Lemon slices and fresh mint leaves

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.

FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING



Four Layer Lemon Torte with Lemon Cream Cheese Frosting image

They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!

Provided by yooper

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 13

1 (18 1/2 ounce) package yellow cake mix
1/2 cup butter, room temperature
6 large eggs
1/2 cup whipping cream
1/2 cup water
1 tablespoon grated lemon, rind of
3/4 cup raspberry preserves
3 (8 ounce) packages cream cheese, room temperature
1 (11 1/4 ounce) jar lemon curd
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon, rind of
1 1/2 cups sliced almonds, toasted

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.

Nutrition Facts : Calories 682.8, Fat 44, SaturatedFat 20.1, Cholesterol 190.3, Sodium 583.9, Carbohydrate 63.5, Fiber 2.2, Sugar 40.9, Protein 11.3

LEMON BAVARIAN TORTE



Lemon Bavarian Torte image

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

1 (18 ounce) box lemon cake mix (not pudding in the mix)
3/4 cup flour
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 cup water
1/4 cup oil
1 egg
8 ounces cream cheese, softened
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 teaspoons lemon extract
2 teaspoons lemons, zest of
3 cups heavy cream, whipped or 1 (12 ounce) carton non-dairy whipped topping, thawed.
lemon, zest of (to garnish)

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.

FROZEN LEMON TORTE



Frozen Lemon Torte image

A Passover recipe from Aish.com. Looks refreshing. Haven't tried it yet. Cooking time is mostly freezing time.

Provided by Sarah Chana

Categories     Frozen Desserts

Time 6h20m

Yield 8-12 serving(s)

Number Of Ingredients 7

24 -36 ladyfingers (2 to 3 packages)
5 eggs
3/4 cup lemon juice
1 grated lemon, rind of
1 1/4 cups white sugar
1 pint whipping cream, whipped (or non-dairy dessert topping, whipped)
4 tablespoons sugar

Steps:

  • Line bottom and sides of buttered 9" (22.5 cm) springform pan with ladyfingers.
  • In top of double boiler, place 5 yolks and 2 whites. Beat together until smooth.
  • Add lemon juice, rind and sugar, and beat lightly.
  • Cook until thick, stirring constantly. Cool.
  • Fold in cream, which has been whipped.
  • Pour into prepared pan.
  • Freeze at least 5 hours.
  • Beat remaining 3 whites with 4 tablespoons sugar until stiff. Spread on cake.
  • Place under broiler briefly until lightly browned.
  • Return to freezer.
  • Remove one hour before serving.

Nutrition Facts : Calories 522.7, Fat 28.1, SaturatedFat 15.8, Cholesterol 334.1, Sodium 115.1, Carbohydrate 61.1, Fiber 0.4, Sugar 46.8, Protein 8.7

LEMON WHIPPED CREAM



Lemon Whipped Cream image

Make and share this Lemon Whipped Cream recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 4

1 cup whipping cream
3 tablespoons powdered sugar
3 teaspoons fresh lemon juice
2 teaspoons fine grated fresh lemon rind

Steps:

  • Beat cream on high speed until it begins to thicken.
  • Gradually add sugar.
  • Continue beating and add lemon juice.
  • Beat until soft peaks form.
  • Fold lemon rinds in by hand.
  • Refrigerate.

Nutrition Facts : Calories 92, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.4, Protein 0.5

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