LEMON CREAM TORTE

I hope you all had a wonderful Sunday and A Happy Father's Day. My second cookbook which is devoted to cookie recipes should arrive from the printer by the end of June. It is a cookbook featuring old-fashioned, specialty, Italian, and bar cookies. There are recipes for brownies too! When I receive the cookbook, I will post it. In the meantime, here is a recipe for a delicious torte cake. Perfect for the summer.

Cake

4 ½ c. sifted cake flour

4 ½ tsp. baking powder

¼ tsp. salt

2 2/3 c. granulated sugar, sifted

3 sticks butter, room temp

1 T. vanilla extract

½ tsp. almond extract

10 egg whites

1 ½ c. whole milk

 

Filling

½ c. granulated sugar

1/3 c. all-purpose flour

1 ¾ c. milk

3 egg yolks, lightly beaten

¼ c. lemon juice

1 tsp. vanilla extract

1 tsp. grated lemon peel

1 c. heavy whipping cream, whipped

 

Preheat oven to 350 degrees F.  Spray 3 9-inch round cake pans with nonstick baking spray containing flour. Sift flour, baking powder and salt. Set aside. In large mixing bowl with mixer on medium speed, beat the sugar, butter, vanilla and almond extract until light and fluffy. Then add the egg whites, two or three at a time, beating just long enough to incorporate after each addition. Reduce the mixer speed to low and gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Bake for 25-35 minutes or until pick comes out clean. Cool cakes in pans for 10 minutes on wire rack. Remove from pans and cool completely on wire racks. Filling: Combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir in a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and peel. Cover and cool. Fold in the cream. Spread between each layer and on top of the cake.