Lemon Torte di Lefkothea
A recipe by my friend Lefkothea
Author/ Συγγραφέας:
Ingredients/ Συστατικά
For the cake
  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 4 eggs
  • Zest of one lemon
  • 1 hipping tsp baking powder
For the cream
  • 1 can evaporated milk
  • 1 can water
  • 4 egg yolks
  • 1 tsp vanilla extract
  • Zest from one lemon
  • 1 tbsp butter (I used margarine)
  • 3 tbsp flour
  • 4 tbsp corn flour
  • 1 cup sugar
For the syrup
  • ½ cup sugar
  • ½ cup water
  • 1 tbsp white rum (but you can add whatever you like)
For the decoration
  • 2 X 200gr. /7 oz. heavy cream
  • 4 tbsp caster sugar
  • M&M’s or whatever you want to give color
Instructions/ Εκτέλεση
For the cake
  1. Beat the egg whites until they become meringue.
  2. Add to it the sugar, the egg yolks, the flour with the baking powder and the lemon zest.
  3. Pour the batter to a round pan about 29 cm/11 to 12 inches.
  4. Bake in a preheated oven at 175°C/345° F for about 30 minutes at the lowest rack of the oven.
  5. When it cools, take dental floss (yes, yes, you saw it right, dental floss with no flavor) and cut the cake in two equally heighted pieces.
For the cream
  1. Beat the egg yolks with the sugar until pale.
  2. Throw the flour and the corn flour dissolved in 3 tbsp of the cold milk.
  3. Place the rest of the milk along with the water in a pot. When it gets hot, but not bubbly, throw the egg batter and whisk until it starts to thicken.
  4. Just before removing it from the fire, throw the lemon zest and immediately after removing from fire, pour the vanilla extract and the butter.
  5. Remove from fire and let cool or put it in the fridge making sure you place a cling film on top so it doesn't form a skin.
  6. If you place it in the fridge when it is time to spread it on top of the cake, whisk it to become fluffy.
For the syrup
  1. In a pot throw the sugar and the water.
  2. Boil for about 5 minutes and remove it from fire.
  3. Pour the liquor
  1. Take a platter big enough to put your torte.
  2. Take one of the cake pieces and place it on the platter.
  3. Brush it with half of the syrup quantity.
  4. Pour half of the cream and spread it evenly.
  5. Place the second piece of cake.
  6. Brush it with the rest of the syrup.
  7. Pour the rest of the cream.
  8. Refrigerate until it stabilizes.
  9. I decorated it on top and on the sides with 2 X 200 gr. /7 oz. of heavy cream whipped with 4 tbsp of sugar as Chantilly. But you can decorate it as you like!
Notes/ Σημειώσεις
If you want the cream to be more than the cake layers then just double the quantity!
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/lemon-torte-di-lefkothea/