Creamy tortes can take forever to make but in most cases are worth the wait. This is certainly one of those times. The torte takes 3 hours to set in the refrigerator so be aware of this before committing to making it.
What I love about this recipe is that it works for any season. Light and refreshing for spring and summer, it is also a great way to take advantage of winter citrus and will lighten up any fall-flavored menu. The simple vanilla crust is lovely and sweet. The lemon-lime layer is gelatin-based and made with yogurt and cream cheese scented with fresh lemon and lime juice.
An easy decoration of lemon and lime peels adorns the top. To make the decoration safely edible, using organic produce is advised. If you have the time, I highly recommend making candied citrus peels to replace the fresh ones for an extra special touch.
This fresh and pretty dessert combines the favorite, and traditional lemon and lime flavors and looks lovely on any dessert table.
Lemon Lime Yogurt Torte
Ingredients
For the Crust:
- 2 large eggs
- 3/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons water
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup melted unsalted butter
For the Lemon Lime Layer:
- 1 large organic lemon
- 1 large organic lime
- 3 8 ounce packages cream cheese
- 11 oz. Full-fat plain yogurt Greek or regular varieties
- 1/2 cup white granulated sugar
- 1 package of gelatin
- 1/3 cup plus 2 tablespoons cold water
Instructions
Make the Crust:
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Preheat oven to 350 degrees F.
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Grease and line a 10-inch springform pan with parchment paper.
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Beat together eggs, sugar, vanilla extract, and water until foamy.
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In a separate bowl whisk together the flour and cornstarch. Fold into the egg mixture and mix in the melted butter.
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Pour the mixture into the pan and use a spatula to spread the batter evenly. The mixture will be the consistency of pancake batter.
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Bake for 20-25 minutes. Remove from oven, let cool.
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Remove the crust completely from the springform pan. Place the crust on a serving plate and fit a greased cake ring around the layer. If you do not have a torte ring, remove the crust from the pan. Lay the crust down on the serving plate and replace the ring from the springform pan around the crust.
Make the Lemon Lime Layer:
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Wash the lemon and lime under hot water and pat dry.
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Use a sharp knife to carefully peel small curls off of the lemon and lime rinds.
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Cut the lemon and lime each in half and juice both halves of each.
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Beat the cream cheese and the yogurt together. Add the fresh lemon and lime juice.
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Place the gelatin in a medium-sized bowl. Add the cold water and Dissolve the gelatin. Let stand for 10 minutes.
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Add the white granulated sugar to the gelatin, whisking quickly until the gelatin has dissolved into the sugar.
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Whisk 2 tablespoons of the cream cheese/yogurt into the gelatin/sugar mixture. Add the rest of the cream cheese-yogurt mixture to the mixture.
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Pour the mixture into the prepared ring-encircled crust. Place in the refrigerator for 3 hours.
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Remove the torte from the refrigerator. Carefully remove the ring from around the sides. Garnish with the lemon and lime citrus peels and serve.
2 comments
Although the cake looks simple, it makes me want to eat right now! I love it.^^ thanks!
what an excellent idea for a spring (or summer treat) – thanks for sharing!