Best 5 Lemon Whipped Cream Torte Recipes

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Indulge in a culinary masterpiece with our exquisite Lemon Whipped Cream Torte, a symphony of flavors and textures that will tantalize your taste buds. This delightful torte features a delicate almond sponge cake base, layered with velvety lemon whipped cream and a refreshing raspberry filling, all enveloped in a luscious white chocolate ganache. Each bite offers a harmonious blend of sweet, tart, and creamy notes, creating an unforgettable dessert experience.

For those seeking a classic indulgence, our Chocolate Mousse Torte is a timeless favorite. Layers of rich chocolate cake, creamy chocolate mousse, and a decadent chocolate ganache come together to create a symphony of chocolatey goodness. This torte is a true celebration of chocolate, perfect for any special occasion or simply to satisfy your sweet cravings.

If you prefer a fruity twist, our Strawberry Shortcake Torte is a delightful summer treat. Fresh strawberries are nestled between layers of soft sponge cake and topped with a fluffy whipped cream frosting, creating a delightful balance of sweetness and acidity. This torte is a perfect way to enjoy the flavors of the season and bring a touch of sunshine to your dessert table.

Chocolate lovers will also adore our Chocolate Truffle Torte, a decadent masterpiece that combines a rich chocolate sponge cake with layers of luscious chocolate truffle filling and a silky chocolate ganache. Each bite is a luxurious indulgence, perfect for satisfying your chocolate desires.

For a lighter and refreshing option, our Lemon Blueberry Torte is a delightful choice. A classic lemon cake is layered with a vibrant blueberry filling and topped with a delicate lemon glaze. The combination of sweet and tangy flavors, along with the burst of fresh blueberries, creates a delightful dessert that is perfect for any occasion.

Let's cook with our recipes!

LIMONCELLO TORTA



Limoncello Torta image

Provided by Food Network

Categories     dessert

Time 10h50m

Yield 6 servings

Number Of Ingredients 16

3 lemons
2 cups granulated sugar, plus additional for storing candied peel
4 lemons
2 cups granulated sugar
5 1/2 ounces unsalted butter, at room temperature
5 extra-large eggs
6 ounces lemon juice
Pinch kosher salt
2 cups limoncello
32 ounces whole milk ricotta
1 1/2 cups confectioners' sugar
1 tablespoon lemon zest
1 tablespoon limoncello
2 cups heavy whipping cream
1/4 cup granulated sugar
1 1/2 pounds ladyfinger cookies

Steps:

  • For the candied lemon peel: Cut the lemons into wheels about 1/4-inch-thick and remove the peel from the fruit, keeping the peels intact. Cut the peels in half into long strips. Bring 4 cups cold water and the lemon peels to a boil in a small saucepot. As soon as the peels come to a boil, drain the water from the peels. Repeat this process three times with fresh cold water to remove the bitterness from the peels. Drain the peels and set them aside.
  • Combine the granulated sugar with 2 cups water in a small saucepot to make a simple syrup. Bring the syrup to a boil, stirring to dissolve the sugar. Reduce the heat to low and stir in the lemon peels. Simmer the peels until the white pith is translucent, about 40 minutes. Cool the peels in the syrup and then drain, saving the syrup for another purpose (lemon simple syrup is great in a lemon drop martini). Lay the peels on a mesh cooling rack to dry, about 2 hours. Store them packed in granulated sugar in an airtight container at room temperature.
  • For the lemon curd: Remove the zest from the lemons (without the bitter white pith) with a carrot peeler. Pulse the zest with the granulated sugar in a food processor until the zest has been finely minced into the sugar. Cream the butter with the sugar and zest at medium speed in a stand mixer fitted with the whisk attachment. Crack the eggs into a small bowl to ensure there are no shells, then add the eggs one at a time to the mixer until combined. Add the lemon juice and salt and blend until combined. Place the mixture into a medium saucepot. Cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd is ready when it reaches 170 degrees F. Transfer the lemon curd to a metal bowl and cool the bowl in an ice water bath, then cover with plastic wrap pressed against its surface and refrigerate until ready to use.
  • For the limoncello dip: Bring the limoncello and 2 cups water to a simmer in a medium saucepot set over medium heat. Allow the mixture to simmer for 4 minutes to cook off the alcohol in the limoncello. Remove the mixture from the heat and allow it to cool.
  • For the ricotta filling: Add the ricotta, confectioners' sugar, lemon zest and limoncello to a bowl. Mix to combine. Set aside at room temperature.
  • For the whipped cream topping: Whip the cream and granulated sugar together in a stand mixer fitted with a whisk attachment. Whisk until soft peaks are formed, then hold for the assembly of the torta. Refrigerate until ready to use.
  • Dip the ladyfingers halfway into the limoncello dip and line a 9-by-13-inch pan with the soaked ladyfingers. Once the bottom is covered, spread the ricotta mixture over the top evenly with an offset spatula. Place a second row of dipped ladyfingers on top of the ricotta mixture. Spread the lemon curd on top of the ladyfingers with the spatula. Place the third and final layer of dipped ladyfingers on top of the lemon curd. Spread the whipped cream topping over the ladyfingers. Refrigerate overnight. Serve well chilled, garnishing slices with candied lemon peel.

POPPY SEED TORTE



Poppy Seed Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
Cooking spray
1/2 cup sugar
4 large egg yolks
3 tablespoons cornstarch
Pinch of salt
1 1/2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup cold heavy cream
1 tablespoon poppy seeds

Steps:

  • Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal. Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
  • Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Roll out the dough into a 10-inch round on a lightly floured surface. (If it gets too soft, return to the refrigerator until firm.) Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess. Pierce the bottom all over with a fork. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans. Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.)
  • Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. Heat the milk in a small saucepan over medium heat (do not boil). Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes. Whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve into a large bowl. Let cool to room temperature, stirring frequently, about 30 minutes.
  • Beat the heavy cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight.

LEMON CREAM TORTE



Lemon Cream Torte image

Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 8

1/2 cup butter, softened
1-1/4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) instant lemon pudding mix
2-1/2 cups cold whole milk
1/2 cup chopped pecans, optional

Steps:

  • Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.

Nutrition Facts : Calories 249 calories, Fat 14g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 191mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON WHIPPED CREAM



Lemon Whipped Cream image

An easy Lemon Whipped Cream recipe.

Provided by Mary Cech

Categories     Sauce     Milk/Cream     Dessert     No-Cook     Quick & Easy     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoon fresh lemon juice

Steps:

  • Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

LEMON WHIPPED CREAM



Lemon Whipped Cream image

Make and share this Lemon Whipped Cream recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 4

1 cup whipping cream
3 tablespoons powdered sugar
3 teaspoons fresh lemon juice
2 teaspoons fine grated fresh lemon rind

Steps:

  • Beat cream on high speed until it begins to thicken.
  • Gradually add sugar.
  • Continue beating and add lemon juice.
  • Beat until soft peaks form.
  • Fold lemon rinds in by hand.
  • Refrigerate.

Nutrition Facts : Calories 92, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.4, Protein 0.5

Tips:

  • To make the perfect whipped cream, use heavy cream that is cold and has a high fat content (at least 35%).
  • Whip the cream in a chilled bowl with a whisk or electric mixer until it forms stiff peaks. Don't overwhip, or the cream will become grainy.
  • To make the lemon curd, use fresh lemons for the best flavor. Grate the zest before juicing the lemons to get the most flavor out of them.
  • When making the torte, be sure to preheat the oven to the correct temperature and grease and flour the cake pans. This will help the cakes bake evenly and prevent them from sticking to the pans.
  • To assemble the torte, let the cakes cool completely before frosting them. This will help the frosting set properly and prevent it from sliding off the cakes.

Conclusion:

The lemon whipped cream torte is a delicious and refreshing dessert that is perfect for any occasion. The combination of the tangy lemon curd and the light and fluffy whipped cream is sure to please everyone. With a little planning and effort, you can easily make this impressive dessert at home.

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