Torta Al Limone Recipes
TORTA AL LIMONE
Provided by Food Network
Time 4h55m
Number Of Ingredients 12
Steps:
- Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.;
TORTA CAPRESE AL LIMONE
This is seriously a deliciously decadent and moist #cake, originally from the island of Capri, full of #lemony flavor.
Provided by Laka
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix and combine chocolate, almonds, corn starch, baking powder and lemon zest.
- Add lemon juice and melted butter, mix and combine.
- With a handheld mixer whisk eggs and sugar for about 5 min until pale yellow and fluffy.
- Gradually add and combine the eggs and sugar mixture with the dry ingredients.
- Line a 23 cm cake tin with parchment paper, pour in the cake mixture and bake in the preheated oven at 170°C for 40 minutes. It is done when a toothpick inserted in the middle comes out clean. Leave the cake to cool slightly in a turned off an closed oven for 30 minutes.
- After that time take the cake out of the cake tin, cool completely and, if you wish, dust it with icing sugar.
Nutrition Facts : Calories 378.2, Fat 27.3, SaturatedFat 11, Cholesterol 107.7, Sodium 198.1, Carbohydrate 28.6, Fiber 2.3, Sugar 21.1, Protein 7.8
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- In a bowl, mix the almonds with all the other ingredients up to and including the baking powder. Combine 3 tbsp of the reserved lemon juice with the melted butter, mix in along with the egg mixture. Transfer the batter to the prepared tin.
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- Heat the oven to 180°C / 350°F / Gas 4 and line the base and grease the sides of a 26cm springform cake tin.
- In the bowl of a stand mixer or a large mixing bowl combine the sugar and the lemon zest, then use your fingers to rub the sugar and zest together releasing all the aromatic oils. Using an electric mixer, beat the eggs and lemon sugar together for 5 minutes until pale and fluffy. Add the butter, vanilla extract and 50ml of the lemon juice and beat until well combined.
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