Recently, my fiancée and I went to the Cheesecake Factory for lunch. Naturally, I ate little lunch and more than my share of cheesecake. He doesn't care for cheesecake, so he ordered the Lemoncello Cream Torte, and naturally I had to sample it. I decided I could make it better. I searched a few million sites and recipes for a copycat version of this cake. They all used cream cheese, box mixes, and other less-than adequate substitutions. The cake and filling recipes were translated from Italian and then slightly modified to fit my needs. The icing is my own creation.
Torte:
1 C unsalted butter, softened
2 C granulated sugar
4 large eggs, room temperature
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
1 C milk
1 tsp vanilla extract
1 tsp lemon extract
Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans.
Cream the butter. Then add the sugar and beat until light and fluffy, approximately 5 minutes. Add the eggs one at a time, beating well after each. Add the flour in four parts, alternating with the milk. Mix in the vanilla and lemon extracts.
Divide the batter evenly between the three cake pans. Bake at 350 degrees for 20-30 minutes. Remove immediately from pans and allow to cool completely.
After the cake has cooled, pour a mixture of 4 Tbs Limoncello and 1/4 cup lemon juice over each layer. Be careful not to make the cake soggy, more or less liquid may be needed.
Filling between layers:
1 C heavy whipping cream (not the stuff made from skim milk and chemicals)
8 ounces mascarpone cheese
2 Tbs unsalted butter, softened
1/3 C granulated sugar
4 Tbs Limoncello liqueur
1 tsp lemon extract
Beat all ingredients together until soft peaks are formed. Spread evenly between the cooled cake layers. Optional: sprinkle with finely grated lemon rind.
Frosting:
1 C unsalted butter, softened
1/4 C solid vegetable shortening
5 C (approx. 1 lb) confectioner's sugar
6 Tbs fresh lemon juice
3 Tbs Limoncello
2 Tbs lemon flavored gelatin
Dissolve the gelatin in lemon juice and Limoncello.
Mix all ingredients together with electric mixer at medium speed until you reach the desired consistency. For a yellow color add a few drops of yellow food coloring.
Keep the cake chilled, allow to warm a few minutes before serving.
Maybe is it my German heritage that has turned me into a breakfast enthusiast. In Germany breakfast truly is the most important meal, it is so important that they have it twice! In Germany when eating Frühstück, you can expect to see a variety of sausages & breads, multi-grain cereals similar to granola, jams, honey, fruits, and soft-boiled eggs. If you're not entirely stuffed from that, around 10:30 you'll be served Zweites Frühstück, or second breakfast, which consists of coffee, pastries, and what we often refer to as coffee cake.
Maybe it is my Italian heritage. Italians are known for their love of food. "Mangi! mangi!" (eat! eat! in Italian) was a common phrase around my house growing up. Food was the answer to everything. At my parents' house, food still is the answer to everything. I cannot visit my parents without my mother trying to load my car full of groceries because she is worried that I do not have enough to eat.
Whatever the reason, I grew up thinking breakfast was a multi-course meal. In my family breakfast started with fresh fruit, then came the juice along with bacon AND sausage, then came milk and the pancakes/waffles/egg dish/hot cereal, and to finish up, a nice hot cup of tea black tea. At the age of 27, I can honestly say that I have only eaten cold cereal for breakfast 20 or 30 times in my lifetime. Cereal is occasionally served as one of "courses" of breakfast, but it is rarely the entire breakfast.
Now knowing that I eat like that daily, you are probably picturing me as being over-weight. Even though my average breakfast contains over 800 calories, I am living proof that eating breakfast helps you to stay skinny. I am 5'5" and a size 4. But I am also very active and cannot seem to sit still to save my life.
About Me
- Sarah
- I'm a walking contradiction. A modern woman who belongs in the role of a 1950's housewife.
Subscribe To
Posts
All Comments