LEMON BAVARIAN TORTE
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
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.
RASPBERRY CREAM TORTE
Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from Canadian Living magazine.
Provided by Derf2440
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wafers:.
- Trace two 8-inch circles on each of two pieces of parchment paper.
- Invert and place on baking sheets.
- In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
- Drop 1/3 cup batter onto each circle, gently spread to cover circle.
- Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
- Using metal spatula, transfer wafers to flat surface, let cool completely.
- Repeat with remaining batter to make 9 wafers.
- (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
- Raspberry Sauce:.
- In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
- Whisk in sugar and liqueur if using.
- (Sauce can be covered and refrigerated for up to 3 days.)
- In bowl, whip cream with icing sugar.
- Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
- Drizzle with 1/4 cup of the raspberry sauce.
- Repeat layering with remaining wafers, cream and sauce.
- Top with remaining wafer.
- Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
- Top last wafer with sifted icing sugar and whole half-frozen raspberries.
- (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).
FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE
Slightly adapted recipe from the National Honey Board - this decadent dessert is easy to whip together - layering chocolate ice cream, peanut butter parfait and rich, dark chocolate sauce.
Provided by cUte Kitty pUnk
Categories Ice Cream
Time 3h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
- Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
- In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.
BLUE-RIBBON PEANUT BUTTER TORTE
Carol Wilson of Ancho, New Mexico claimed Grand Prize in the Taste of Home Recipe Box Contest with this impressive three-layer cake. Open to cooks nationwide, this "Blue-Ribbon Dessert" competition was sponsored by Taste of Home Cooking School.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into prepared pans (pans will have a shallow fill)., Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency. , For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture., Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.
Nutrition Facts :
OPEN HOUSE RIBBON TORTE
This is a moist layer cake that I made for my fathers birthday! He absolutely loved it, and so did everone else. The recipe calls for chocolate pudding mix, but you can substitue it for your favorite flavor (I used butterscotch). I got this recipe from a Duncan Hines cookbook.
Provided by Caty5503
Categories Dessert
Time 2h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Grease and flour 2 8 x 1 1/2 inch or 9 x 1 1/2 inch round layer pans.
- Prepare cake as directed on box.
- Turn half batter (about 2 1/2 cups) into one pan.
- Blend contents of small package into remaining batter and turn into the other pan.
- Bake and cool as directed on the package.
- Chill cooled layers for ease in splitting.
- Split each cake layer into 2 thin layers.
- Whip cream until stiff.
- Blend in milk and pudding mix.
- Let stand for 1 minute to thicken.
- Alternate layers of light and dark cake; spread whipped cream mixture between layers and on top of cake.
- Store cake in the fridge until ready to serve.
Nutrition Facts : Calories 292.6, Fat 13.3, SaturatedFat 6.2, Cholesterol 30, Sodium 419.9, Carbohydrate 43.1, Fiber 1.6, Sugar 30.6, Protein 2.7
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