I don't know how it happened, but I've made three tortes in the last three weeks that never made it to the blog. I did a repeat of of the Eierliquoertorte, which is a flourless chocolate cake topped with cream and filled with lingonberry jam. Once again I was too rushed while preparing for the dinner party where this was served to pipe on the whipped cream. I'm sure this lack of piping is costing me style points in the competition judging.
We received lemons in our veggie share last week, which prompted me to make this Zitronentorte. I modified the recipe a bit, which was a white butter cake layered with a filling of sweetened lemon juice and cornstarch and topped with a powdered sugar glaze. I was looking for something with a bit more panache, so I added lemon zest to the cake, used the lemon juice to make lemon curd, and then folded the lemon curd into whipped cream. If you've never had it, lemon curd is lemon juice cooked with eggs (or egg yolks) and butter. It can be used like a jam, and it is heavenly.
This last cake is my hand-down favorite so far. It's a plain cake (Tortenboden), layered with poached peaches and topped with a mixture of whipped cream, yogurt, and gelatin. The yogurt and cream mixture just the right mix of tang and richness.
(And just in case it appears I eat nothing up cream and butter, here's photographic proof to the contrary: a salad of raw shaved zucchini and Parmesan, topped with lemon dressing. This recipe is definitely a keeper.)
4 comments:
A mouth-watering post!
Lemon curd is readily available in UK supermarkets and it's supposed to be easy to make using a microwave, though I've never tried.
Was the gelatin a vegetarian product?
You know that nothing in this blog post - even the zucchini with the cheese is acceptable on my diet.
:(
oh man, lemon curd is divine! I've never tried to make it. you are a torte-nator rm!
You are putting R's birthday cake to shame!
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