If you love lemons, this cake is for you. I used fresh organic lemon zest and juice to make this cake moist, light and oh so lemony. I added the coconut topping to give another texture to this dessert.
Lemon Coconut Cake
9 tablespoons butter, softened
1/2 cup sugar
3 eggs, separated
2 organic lemons
1 1/2 cups flour
1 teaspoon baking powder
pinch of salt
1/4 cup coconut
Whip egg whites till stiff, set aside. In a mixer blend butter and sugar for 2 minutes, add egg yolks beat till all combined. Pour in juice and zest of 2 lemons and then add flour, baking powder and salt. Fold in egg whites, pour into an 8 inch pan. Sprinkle coconut on top and bake at 350 degrees for 30 minutes or until toothpick comes out clean.
A decadent rich chocolate cake with raspberry filling and a ganache icing. If you love chocolate you are going to love this moist and dense European style dessert. The combination of chocolate and raspberries is always so pleasing to the palate.
Chocolate Raspberry Torta
Cake
1 cup bittersweet chocolate, melted
9 tablespoons butter, softened
3/4 cup sugar
8 eggs, separated
1 teaspoon vanilla
pinch of salt
3/4 cup flour
Raspberry Filling
1/2 cup raspberry jam, seedless
3/4 cup fresh raspberries
Ganache
1 cup bittersweet chocolate
2/3 cup heavy cream
1/2 cup powdered sugar
Cake preparation
Melt chocolate in a double boiler and set aside. In a mixer beat butter and sugar for 2 minutes on medium speed. Separate eggs and add yolks in one at a time till all incorporated. Stream in warm chocolate, add vanilla and a pinch of salt. In a separate bowl whip egg whites till stiff peaks appear. Fold whites into chocolate batter. Sift flour over batter and fold in. Use two 8 inch baking pans, butter and lightly flour, divide the batter and bake at 350 degrees for 20 minutes. Cool and remove from pans rest on racks.
Filling
In a small saucepan heat jam and cut fresh raspberries in half, simmer on low heat till it reduces, about 10 minutes. Cool and strain, discard all seeds.
Ganache
In a double boiler heat chocolate and cream till melted, add sugar and keep stirring till smooth.
When cakes are completely cooled use a pastry brush and put half the jam on one cake and the other half of jam on the other cake. Let the jam soak in, then place one cake on top of the other. Keep the cake on the rack and pour the warm chocolate over, if needed use a knife to ice the sides. Refrigerate till the chocolate hardens, place on a cake plate, serve with whip cream and fresh raspberries.
Life's a bowl of cherries so live, laugh and have fun! I like the blended flavors of cherries and vanilla, this is one delicious cherry torta. Cherries are in abundance now so take advantage and try this simple dessert, it can be served warm or cold. So gather around the table and enjoy this moist summer time treat.
Cherry Torta
2-3 cups fresh organic cherries 6 tablespoons butter, room temperature 1/2 cup sugar, plus 1 tablespoon sugar 2 eggs, room temperature 2 teaspoons vanilla 3/4 cup ground almonds 3/4 cup flour 1 teaspoon baking powder pinch of salt
Wash and pit cherries, place in a bowl and sprinkle 1 tablespoon sugar on top, set aside. In a mixer cream butter and sugar together for a minute, add 1 egg at a time, then vanilla. In a food processor chop almonds till powder form. Slowly add sifted ground almonds, flour, baking powder and salt. Using a 9 or 10 inch pan, butter well pour in batter, top with cherries. Bake 350 degrees for 35 - 40 minutes. Drizzle icing on a warm torta.
Celebrate Mother's Day with a refreshing light strawberry dessert. An elegant ending to a great meal, soft sweet sponge cake, fresh juicy strawberries, and whipped creamy cheese filling. Sprinkle in your favorite white chocolate and this becomes something special.
HAPPY MOTHERS DAY TO ALL THE MOMS
Strawberry Roll Cake
Cake 3 eggs 1 cup sugar 3 tablespoons warm water 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder pinch of salt powdered sugar
Filling 1/2 pound fresh strawberries 1 cup whole milk ricotta 1 cup heavy cream 1/2 cup powdered sugar 1 teaspoon vanilla 2 ounces white chocolate
Cake Separate room temperature eggs, in a small bowl, whip whites and a pinch of salt, till stiff peaks form, set aside. In a large bowl beat egg yolks and sugar for 3 minutes, add one teaspoon of warm water at a time. Add vanilla, fold in egg whites a little at a time by hand. Fold in sifted flour and baking powder. Pour into a 10x15 inch baking pan that is lined with parchment paper and butter. Bake at 375 degrees for 12 minutes. While the cake is baking, lay out a cloth towel, sprinkle a generous amount of powdered sugar. Turn out cake onto towel and while hot roll up cake. Place on a cooling rack for 30 minutes, with cloth over the cake. Unroll, trim edges. Filling In a small mixing bowl whip heavy cream till firm peaks appear, set aside. In the same mixing bowl add ricotta cheese, powdered sugar and vanilla beat for about 2 minutes, scraping sides. Fold in whipped cream. Spread a thin layer of cream on cake, then cut up strawberries and shaved white chocolate. Roll up gently and place on a serving plate seam side down. Decorate with more cream and a few strawberries and shaved chocolate.
A torta so delicious with coffee or tea, sbrisolona meaning crumbly, explains the texture of this almond flavored dessert. Sbrisolona, is popular in northern Italy, a sweet recipe from the Lombardy region. A quick and inexpensive dessert to make and enjoy with your family.
Crumb Torta
1 3/4 cups flour 1 1/2 cups almonds, ground 3/4 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 2 egg yolks 16 tablespoons butter, 2 sticks zest of 1 lemon 2 teaspoons fresh lemon juice
In a food processor or blender grind almonds to a fine consistency. In a bowl whisk almonds, flour, sugar, salt, vanilla, lemon zest, lemon juice and egg yolks together. The mixture will be dry, cut butter in small chunks and using your hands squeeze with the dry ingredients to form a crumbly mixture. Generously butter a 9" or 10 " round pan, place half the mixture in and press down lightly, then crumble on the rest, bake at 350 degrees for 30 minutes.
A lovely lemon dessert, so cool and refreshing. Fresh organic lemon filling nestled in a shortbread crust, topped with a cool homemade whip cream. The whip cream accented the lemon flavors.
Lemon Torta
Pastry 1 1/3 cup flour pinch of salt 1/2 cup sugar 2/3 cup butter 2 egg yolks zest of 1 lemon
Lemon Filling juice of 5 lemons, almost 1 cup 10 tablespoons butter 6 eggs 1 1/4 cups sugar 2 tablespoons cornstarch powdered sugar or whip cream
Whip Cream 1 cup heavy cream 1 tablespoon powdered sugar
To prepare pastry, I used a food processor and blended the flour, salt and sugar. Then added small chunks of butter then egg yolks and lemon zest. Knead on a lightly floured board to combine till smooth, wrap in plastic wrap and refrigerate for at least 30 minutes. Let dough rest on counter 15 minutes or so then start rolling to fit a 9 inch pan. Bake at 375 degrees for 25 minutes.
Filling is prepared while dough is baking. Melt butter in a small pan, set aside. In a saucepan whisk eggs and sugar then cornstarch. Slowly pour in melted butter, and add lemon juice. Continue to whisk for 10 minutes till lemon filling has thickened. Pour in baked pastry and bake an additional 10 minutes. Cool and refrigerate. Top with powdered sugar or whip cream. Combine whip cream and powdered sugar in a mixer till stiff peaks form.
A big name for an impressive torta, this dessert is packed with lemon and chocolate flavors. An easy walnut crust that anyone can make, that surrounds a creamy lemony custard. I created this new recipe for the torta lover in you.
Chocolate Walnut Lemon Cream Torta
Crust 2 1/4 cups flour 1/2 cup sugar 1/4 cup cocoa pinch of salt 1 teaspoon yeast 1/2 cup chopped walnuts 1 egg 1 yolk 7 tablespoons cold butter
Combine in a food processor all dry ingredients including walnuts, then add egg and yolk then butter in small chunks. Transfer to a wooden board, this is a very crumbly crust. Form a ball wrap in plastic and refrigerate for 30 minutes. Use a 9 inch pan, roll out bottom layer of crust and form in pan using your fingers to form around sides. Crumble the rest of dough for topping.
Cream 2 cups whole milk 1 teaspoon vanilla 6 tablespoons flour pinch of salt 2/3 cups sugar 6 egg yolks 1 tablespoon fresh lemon juice
In a small bowl combine flour, salt, sugar, eggs and 1/2 cup of milk and lemon set aside. Heat 1 1/2 cups of milk with vanilla till it starts to boil, whisk in slowly the egg mixture. Keep whisking till it thickens this takes about 2 minutes. Remove from heat let cool 15 minutes. Fill pan and crumble the rest of the dough on top. Bake at 350 degrees for 30 minutes. Cool 1 hour and refrigerate at least 2 hours or overnight.
A decadent dessert with a classic refreshing flavor. It all blended so well, a light sponge cake soaked in a coffee mixture coated in dark chocolate. Topped with a mascarpone cream and fresh juicy raspberries. A sinful dessert to enjoy anytime.
Raspberry Mascarpone Sponge Cake Cake 5 eggs 1 1/2 cups powdered sugar 1 1/2 cups flour 1 teaspoon vanilla 1 teaspoon fresh lemon juice zest of 1/2 a lemon 1/4 teaspoon sea salt
Cake Separate eggs, beat yolks and powdered sugar for 3 minutes. Beat egg whites with salt till stiff peaks form. Gently fold the yolk mixture into the egg whites. Sift a little flour at a time over the batter and fold in, continue till all flour is blended. Add vanilla, lemon juice and zest. Use a 12x9 baking pan, line with parchment paper then butter. Pour in batter and bake at 350 degrees for 25 minutes. Cool and place on a rack. On a cutting board, cut into rectangles about 1 1/2 x 4 inches, then slice in half to make layers.
Coffee Mix, combine sugar and water in a small pot till it boils and cool, add coffee, brush on the bottom layer of cake.
Melt chocolate and heavy cream in a double boiler. Coat a thin layer of chocolate on top of coffee layer, then refrigerate till is hardens. This takes about 30 minutes.
Mix mascarpone cream with the sugar and a little cream at a time, till it is all blended and thickens. Add a layer of cream over chocolate then on top of cake use a star tip with a pastry bag or spread the cream, top with a few raspberries.
A delicate and soft ricotta pie with fresh lemon, melted chocolate and a buttery crust. A perfect dessert for a summer evening that will surely stimulate your taste buds. The texture was like a fluffy cheesecake.
Lemon Ricotta Pie Dough 8 tablespoons butter, room temperature 2 cups flour 1/2 cup sugar 1 egg plus 1 egg yolk rind of 1/2 a lemon pinch of salt
Filling 1 1/2 cups ricotta 1/2 cup sugar 1 tablespoon flour 2 eggs rind of 1/2 a lemon juice of 1/2 lemon pinch of salt 1/2 cup dark chocolate powdered sugar for dusting
Prepare dough in a mixer or by hand. Blend butter and flour then add sugar and pinch of salt. Add 1 egg and 1 egg yolk reserving egg white to brush on pastry strips. Refrigerate for 30 minutes.
Filling In a mixer blend ricotta till smooth, add sugar, flour, 2 egg yolks, rind and juice of half a lemon, and a pinch of salt. Beat egg whites till stiff, gently fold in batter. Roll dough out on a floured board, it may break but once in the 8 or 9 inch pan it can be patched easily using your fingers! Add chocolate on top of dough, then fill with ricotta mixture. Add pastry strips and brush with remaining egg white. Bake at 350 degrees for 35-40 minutes, till golden brown. Sprinkle with powdered sugar, refrigerate then serve.
