Lemon Cookie Streusel Torte
Tangy lemon curd, light génoise sponge layers, whipped cream and crunchy cookie streusel make this torte the ultimate lemon cake experience. Garnish with fresh or Candied Lemon Slices.
Servings: 12 to 18
Ingredients:
| Nutritional Info | |
| Per each of 18 servings: about | - |
| cal | 257 |
| pro | 4 g |
| total fat | 14 g |
| sat. fat | 8 g |
| carb | 30 g |
| fibre | trace |
| chol | 143 mg |
| sodium | 117 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 16% |
| vit C | 8% |
| folate | 11% |
-
1-1/2 cups (375 mL) whipping cream
Sponge Cake:
1/4 cup (50 mL) milk
2 tbsp (25 mL) butter
2 tsp (10 mL) grated lemon rind
3/4 cup (175 mL) sifted cake-and-pastry flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
5 eggs
3/4 cup (175 mL) granulated sugar
Lemon Curd:
3 eggs
2 egg yolks
1 cup (250 mL) granulated sugar
2 tsp (10 mL) grated lemon rind
2/3 cup (150 mL) lemon juice
Cookie Streusel:
3 tbsp (50 mL) butter, softened
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) whipping cream
1/2 tsp (2 mL) vanilla
1/2 cup (125 mL) all-purpose flour
Pinch each baking powder and salt
Preparation:
Lemon Curd: In heatproof bowl over saucepan of hot (not boiling) water, whisk together eggs, egg yolks, sugar and lemon rind and juice; cook, stirring frequently, until translucent and thick enough to mound on spoon, about 20 minutes. Scrape into bowl and place plastic wrap directly on surface; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Cookie Streusel: Line large rimmed baking sheet with parchment paper; set pan aside.
In small bowl, beat butter with sugar until fluffy; beat in cream and vanilla. In separate small bowl, whisk together flour, baking powder and sa< stir into butter mixture. On coarse side of grater, grate mixture onto prepared baking sheet; refrigerate for 10 minutes. Bake in centre of 350°F (180°C) oven, tossing once lightly with fork, until light golden, about 8 minutes. Let cool on pan. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.)
Sponge Cake: Line 15- x 11-inch (40 x 25 cm) rimmed baking sheet with parchment paper; set aside.
In bowl over saucepan of boiling water, heat milk with butter over medium heat until melted; stir in lemon rind. Remove saucepan from heat, leaving bowl on pan to keep warm enough that finger cannot remain in bowl for longer than 10 seconds.
In separate bowl, whisk together flour, baking powder and sa< set aside. Separate 3 of the eggs, dropping yolks into one large bowl and whites into another large bowl.
Beat egg whites until foamy; beat in 1/4 cup (50 mL) of the sugar, 1 tbsp (15 mL) at at time, until soft peaks form.
Beat together egg yolks, remaining eggs and remaining sugar until light colour and thick enough that batter falls in ribbons when beaters are lifted, about 5 minutes.
Fold one-third of the whites into egg yolk mixture; fold in remaining whites. Sift flour mixture over top; fold in until combined. Make well in centre; pour in milk mixture and fold in. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven until golden and cake springs back when lightly touched, about 12 minutes. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 24 hours or overwrap with heavy-duty foil and freeze for up to 1 month.)
Cut cake crosswise into quarters. With flat metal spatula, transfer 1 of the quarters to flat serving plate; spread with one-third of the lemon curd. Repeat layers twice. Top with remaining cake layer.
In bowl, whip cream; spread over top and sides of cake. Press handfuls of cookie streusel onto sides of cake. (Make-ahead: Loosely cover and refrigerate for up to 24 hours.)
Source
Canadian Living Magazine: May 2004
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »