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White Chocolate Lemon Torte

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 16
For Cake:
1 pkg. (225g) white chocolate chips
1 1/4 (300mL) cups half & half or light cream
2 1/2 cups (625mL) all-purpose flour
1 1/4 cups (300mL) granulated sugar
1 tbsp. (15mL) baking powder
1/2 tsp. (2mL) salt
2/3 cup (150mL) butter, softened
4 eggs
2 tsp. (10mL) vanilla

For Filling and Frosting:
1 pkg. Lemon Pie Filling
1 egg
1/3 cup (75mL) cold water
1 1/2 cups (375mL) boiling water
1 cup (250mL) whipping cream

Preheat oven to 350°F (180°C). Grease or parchment paper line three (9-inch/23cm) round cake pans.

In small saucepan, combine chips and 1/4 cup (50 mL) light cream. Heat over low heat, stirring constantly, until melted and smooth. Remove from heat; gradually stir in remaining cream.

In large mixer bowl, combine remaining cake ingredients; add chocolate mixture. Beat until blended, then beat on high 3 minutes or until smooth. Pour into 3 parchment paper lined or greased 9" (23 cm) round cake pans.

Bake at 350°F (180°C) 20-25 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes; invert onto cooling rack. Cool completely.

For Filling and Frosting:
In saucepan, prepare lemon pie filling according to package directions using 1 egg, 1/3 cup (75 mL) cold water and 1 1/2 cups (375 mL) boiling water. Press plastic wrap on surface and chill until cool.

Beat cream until stiff peaks form. Beat lemon filling until fluffy; fold into cream. Place one cake layer on serving plate, top with a generous cup of lemon filling. Repeat layers twice. Spread remaining frosting over top of cake. Refrigerate until serving time.

Makes 16 servings.

Date: June 7, 2003


Reviewer: Cornelia Sltz
Very good, but how about some little pieces of milk chocolate over the cake?


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