Lemon Buttercream Torte

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Lemon Buttercream Torte
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
572
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories572 kcal(27 %)
Protein8.7 g(9 %)
Fat32.8 g(28 %)
Carbohydrates61 g(41 %)
Author of this recipe:

Ingredients

for
12
For the Dough
50 g caster sugar, chopped almonds, butter and Cornstarch
4
Medium Eggs (and 2 egg yolks)
120 grams
1 pinch
1 teaspoon
100 grams
For the lemon buttercream
3
250 milliliters
4
Medium Egg yolks
40 grams
150 grams
2
Medium Egg whites
250 grams
soft Butter
150 grams
For the garnish
100 grams
120 grams
1 teaspoon
1 tablespoon
1
few drops Egg white
2 tablespoons

Preparation steps

1.

For the dough, caramelize sugar until golden brown. Stir in almonds and pour caramel on a greased baking sheet. Allow to cool. Break almond brittle into pieces, place in a freezer bag and crush finely with a rolling pin. Whisk together eggs, egg yolks, sugar, salt, lemon zest and 2 tablespoons hot water with a hand mixer until thick and frothy (about 8 minutes). Melt butter. Mix flour and starch and sift into egg mix along with brittle, then stir in melted butter. Line the bottom of a springform pan 26 cm (approximately 10 inches) in diameter with parchment paper. Pour in dough and bake in a preheated oven at 175°C (approximately 350°F for 35–40 minutes. Remove pan bottom and let cool for 10 minutes in mold. Then loosen from mold and cool on a cake rack lined with parchment paper.

2.

For the lemon buttercream, zest and juice two lemons. Mix lemon juice, zest and 125 ml (approximately 1/2 cup) of white wine. Mix in egg yolks, 1/2 of starch and sugar. Mix in remaining wine and 80 grams (approximately 1 cup) of sugar and boil. Add remaining starch, stir and bring to a boil again. Place pudding mixture into a bowl, cover with plastic wrap and let cool down.

3.

Beat egg whites and sprinkle in remaining sugar. Whip butter until creamy. Stir lemon pudding vigorousl, then stir into butter. Finally, fold in egg whites.

4.

For the garnish, roast pine nuts and let cool. Cut torte twice crosswise. Place bottom tier on a cake plate and spread with half of lemon jelly. Top with 4 tablespoons of lemon cream. Place middle tier of torte on top and spread with remaining lemon jelly, then spread with 4 tablespoons of lemon cream. Replace top tier of torte. Put 3 tablespoons of cream into a piping bag with a thin point and set aside. Cover cake with remaining cream. Press pine nuts around cake edge and let sit for 30 minutes.

5.

For the glaze, mix powdered sugar, lemon zest, lemon juice and egg white together and color with yellow food coloring. Spread over cake surface and let dry for 1 hour. On each slice, squirt a small oval of cream and fill with lemon jelly. Serve.