Easy Lemon Torte with Biscuit Base and Cream
Ingredients
Biscuit base
- 4 medium eggs
- 100 g sugar
- a pinch of salt
- 100 g all-purpose flour
- 40 g cornstarch
- 1 teaspoon baking powder
- zest of 1 lemon
Filling
- 250 g mascarpone cheese
- 200 g cream cheese
- 1 packet vanilla sugar
- juice of 1 lemon
- 50 g sugar
- 200 g heavy cream
- 2 packets whipped cream stabilizer
Decoration
- 1/2 lemon
Preparation
Preheat the oven to 180°C conventional (160°C convection). Line a 20 cm springform pan with parchment paper.
Beat eggs, sugar, and salt for about 10 minutes until thick and creamy. Mix flour, cornstarch, and baking powder, then sift in three batches over the eggs and fold in very gently. Fold in the lemon zest.
Pour the batter into the springform pan and bake for about 25 minutes until golden. Do not forget the toothpick test! Remove the biscuit from the oven, release from the pan, and let cool on a wire rack.
Beat mascarpone, cream cheese, vanilla sugar, lemon juice, and sugar until smooth. Whip the cream until stiff, adding the whipped cream stabilizer while whipping. Fold the whipped cream into the cream mixture. Transfer the cream to a piping bag and cut the tip.
Cut the biscuit base horizontally into three layers. Place the first layer on a cake plate. Pipe the cream onto the layer and place the second layer on top. Repeat the process. Place the last layer on top.
Take 3 tablespoons of the remaining cream and transfer to a piping bag with a star tip. Set aside. Spread the remaining cream over the cake and the sides. Smooth the surface. Pipe 8 dollops of cream on the cake. Cut two thin slices from the lemon, quarter them, and place on the cream dollops. Decorate with lemon zest.
Notes
This torte serves 8 to 10 people.
