Lemon Blueberry Torte Recipe


Did someone say Lemon Blueberry Torte with Crème Fraiche Whipped Cream? It may be a mouthful to say, but it?s a mouthful of YUM.
Makes: Makes 10-12 servings.

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Step 1

Preheat oven to 325°F. Prepare two 8-inch round pans with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt; set aside.

In large bowl, beat butter and sugar with electric mixer until light and fluffy; add eggs and vanilla; beat well. Add flour mixture to butter mixture; alternating between adding butter mixture and milk; beat well after each addition. Divide batter evenly into cake pans.

Bake 38-40 minutes, or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan; remove to cooling grid and cool completely before assembling.

In large bowl, whip cream, crème fraiche and confectioners? sugar into soft peaks. Add 1/2 jar of lemon curd and whip until incorporated.

To assemble, cut each cake layer horizontally into 2 thinner layers. Place first layer on serving plate. Spread with 1/4 of remaining lemon curd. Top with 1/4 of lemon whipped cream. Scatter with 1/4 of blueberries. Repeat with remaining cake layers, lemon curd, lemon whipped cream and blueberries. Refrigerate until ready to serve.

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Ingredients

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all-purpose flour

3-3/4 cups all-purpose flour

baking powder

2-1/2 teaspoons baking powder

salt

1 teaspoon salt

butter, softened

10 tablespoons butter, softened

granulated sugar

1-3/4 cups granulated sugar

eggs

3 eggs

Wilton® Imitation Clear Vanilla Extract

1-1/2 teaspoons Wilton® Imitation Clear Vanilla Extract

milk

1-1/4 cups milk

heavy whipping cream

1-1/2 cups heavy whipping cream

crème fraiche

1/2 cup crème fraiche

confectioners' sugar

3 tablespoons confectioners' sugar

lemon curd

1 jar (10 oz.) lemon curd

fresh blueberries

2 containers (6 oz. each) fresh blueberries

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