Lemon Whipped Cream Torte Recipe

Name: Lemon Whipped Cream Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1/4 cup shortening; 1-1/4 cups sugar, divided; 2 teaspoons grated lemon zest; 1/2 teaspoon vanilla extract; 2 cups cake flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 3/4 cup milk; 6 egg whites; 1/2 cup sugar; 1/3 cup all-purpose flour; 1-3/4 cups milk; 3 egg yolks, lightly beaten; 1/4 cup lemon juice; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest; 1 cup heavy whipping cream, whipped

Servings: persons

1/4 cup butter, softened
1/4 cup shortening
1-1/4 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
6 egg whites
1/2 cup sugar
1/3 cup all-purpose flour
1-3/4 cups milk
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup heavy whipping cream, whipped

1
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.
2
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 350u00b0 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.
3
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.

1135

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/4 cup shortening, 1-1/4 cups sugar, divided, 2 teaspoons grated lemon zest, and more.

Yes, Lemon Whipped Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Whipped Cream Torte

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