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Lemon Buttercream Torte

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

Ingredients

for 12 pieces
For the Dough
50 g caster sugar, chopped almonds, butter and Cornstarch
4 Medium Eggs (and 2 egg yolks)
120 grams Sugar
1 pinch Salt
1 teaspoon Lemon zest
100 grams Pastry flour
For the lemon buttercream
3 Lemons
250 milliliters White wine
4 Medium Egg yolks
40 grams Cornstarch
150 grams Sugar
2 Medium Egg whites
250 grams soft Butter
150 grams Lemon jelly
For the garnish
100 grams Pine nuts
120 grams Powdered sugar
1 teaspoon Lemon zest
1 tablespoon Lemon juice
1 few drops Egg white
yellow food coloring
2 tablespoons Lemon jelly
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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.