Lemon Bavarian Torte Recipes

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LEMON BAVARIAN TORTE



Lemon Bavarian Torte image

This is a moist, refreshing cake that presents beautifully. The inspiration for it came from a friend who loves the flavor of lemon and from luvmybge's Chocolate Bavarian Torte (recipe #106926). I wanted to use 9 inch cake pans but wanted the split layers to be a bit thicker so I have to thank Laurie for her Cake Mix Extender (recipe #54269). I hope you enjoy this as much as my company did. My thanks to luvmybge and Laurie.

Provided by Krazycook

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 15

1 (18 ounce) box lemon cake mix (not pudding in the mix)
3/4 cup flour
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 cup water
1/4 cup oil
1 egg
8 ounces cream cheese, softened
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 teaspoons lemon extract
2 teaspoons lemons, zest of
3 cups heavy cream, whipped or 1 (12 ounce) carton non-dairy whipped topping, thawed.
lemon, zest of (to garnish)

Steps:

  • Combine the flour, granulated sugar and baking soda with the dry cake mix.
  • Add the wet ingredients called for on the cake mix box to the dry ingredients as directed.
  • Add the water, oil and egg found in this recipe in addition to that on the cake mix box.
  • I used 9 inch round cake pans.
  • Bake cake as directed.
  • It may be necessary to add 5 minutes to the baking time.
  • Test for doneness as directed on the box.
  • Cool completely.
  • Split each layer in half.
  • FILLING:.
  • Cream confectioners sugar, vanilla, cream cheese, lemon extract, salt and lemon zest until light and fluffy.
  • (A taste will tell you if it is lemony enough. If not to your liking add a bit more lemon extract).
  • Fold in whipped cream or non-dairy whipped topping.
  • Put one layer on plate.
  • Top with some of filling.
  • Add next layer.
  • Top with more filling.
  • Add third layer.
  • Top with more filling.
  • Add top layer and spread the rest of the filling on top.
  • Garnish with lemon zest.
  • Refrigerate.

LEMON TORTE



Lemon Torte image

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 7

4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon zest
2 cups heavy whipping cream, whipped, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

Nutrition Facts :

STRAWBERRY LEMON BAVARIAN CAKE



Strawberry Lemon Bavarian Cake image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Christmas     Easter     Kid-Friendly     Strawberry     Lemon     Spring     Gourmet     Small Plates

Number Of Ingredients 15

For the shortbread
1 stick (1/2 cup) unsalted butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
for the Bavarian
3/4 cup strained fresh lemon juice
1 cup sugar
2 tablespoons orange-flavored liqueur
2 envelopes (about 2 tablespoons) unflavored gelatin
2 cups well chilled heavy cream
1 1/2 pints strawberries, diced (about 3 cups)
about 24 strawberries, halved, for garnish

Steps:

  • Make the shortbread:
  • In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough. Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden. Let the shortbread cool and chill it in the pan for 15 minutes.
  • Make the Bavarian:
  • In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water (do not add ice), and stir the mixture until it is just cool but still liquid. In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
  • Pour the Bavarian into the springform pan and chill it, covered, for 4 hours, or until it is set. The cake may be made 1 day in advance and kept covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.

APPLE BAVARIAN TORTE



Apple Bavarian Torte image

A cookie-like crust holds the sensational filling of cream cheese, apples and almonds. This comforting apple torte will be welcomed addition to a bake sale or potluck. -Sheila Swift, Dobson, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1/3 cup sugar
1 cup all-purpose flour
1/4 teaspoon vanilla extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup plus 1/3 cup sugar, divided
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
5-1/2 cups thinly sliced peeled tart apples (about 6 medium)
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds

Steps:

  • Preheat oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer., Bake 10 minutes. Reduce oven setting to 400°; bake 25 minutes. Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove sides of pan before slicing. Store in the refrigerator.

Nutrition Facts : Calories 213 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON TORTE



Lemon Torte image

This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.

Provided by Crunchycookie23

Categories     Dessert

Time 1h10m

Yield 1 torte, 10 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup ground almonds or 1/2 cup almond meal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1 tablespoon lemon zest
1/2 cup fresh lemon juice (2-3 lemons)
3 tablespoons lemon juice
2 teaspoons lemon zest
1 1/4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
  • In a medium bowl, whisk together flour, almond meal, baking powder and salt.
  • In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
  • Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
  • Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
  • Cool pan in cake for 15 minutes.
  • While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.

Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 6.5, Cholesterol 87.8, Sodium 217.9, Carbohydrate 52.1, Fiber 1.2, Sugar 35.5, Protein 5

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