Lemon Whipped Cream Torte

Name: Lemon Whipped Cream Torte
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 59 milliliters butter, softened; 473 milliliters cake flour; 6 egg whites; 3 egg yolks, lightly beaten; 79 milliliters all-purpose flour; 237 milliliters heavy whipping cream, whipped; 59 milliliters lemon juice; 1 teaspoon grated lemon peel; 414 milliliters milk; 0 teaspoons salt; 59 milliliters shortening; 118 milliliters sugar; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Lemon Whipped Cream Torte a try. This recipe makes 16 servings with 229 calories, 5g of protein, and 14g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of lemon juice, egg whites, cake flour, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a bowl, cream butter, shortening and 1 cup sugar.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Equipment you will use

Bowl

Add lemon peel and vanilla; mix well.

Ingredients you will need

Lemon Peel

Vanilla

Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Milk

Salt

Beat egg whites until soft peaks form. Fold into the creamed mixture.

Ingredients you will need

Egg Whites

Pour into three greased and waxed paper-lined 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

All Purpose Flour

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Remove from heat. Stir in lemon juice, vanilla and peel. Cover and cool. Fold in the cream.

Ingredients you will need

Lemon Juice

Vanilla

Cream

Spread between each layer and on top of cake. Cover and chill.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

1Tbsp

baking powder 59milliliters

butter, softened 473milliliters

cake flour 6

egg whites 3

egg yolks, lightly beaten 79milliliters

all-purpose flour 237milliliters

heavy whipping cream, whipped 59milliliters

lemon juice 1teaspoon

grated lemon peel 414milliliters

milk 0teaspoons

salt 59milliliters

shortening 118milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "