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Lemon Poppy Seed Torte

Lemon Poppy Seed Torte

Course Dessert
Cuisine German
Keyword lemon torte, poppy seed torte, torte,
Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the crust:

  • 1 cup plus 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/3 cup cold unsalted butter
  • 1 teaspoon lemon zest

For the topping:

  • 1/2 cup milk
  • 2.5 oz crushed poppy seeds
  • 1/4 cup sugar
  • 1 egg

For the filling:

  • 1 cup sour cream
  • 1/2 cup cream cheese room temperature
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 2 tablespoons cornstarch
  • Powdered sugar and lemon peel strips for decorating

Instructions

Make the Crust:

  1. Whisk together the flour, salt, and sugar
  2. Mix in the sugar and egg yolk.
  3. Add the butter in pieces and knead until a smooth dough forms.
  4. Wrap the dough in plastic cling film and refrigerate for 30 minutes

Make the Topping:

  1. In a small saucepan, bring the milk and 1/4 cup of sugar to a boil.
  2. Stir in the poppy seeds.
  3. Remove from heat and let cool.
  4. Mix in 1 egg. Set aside.

Make the Filling:

  1. Beat the sour cream and cream cheese together.
  2. Add the remaining 1/4 cup of the sugar and 2 eggs.
  3. Beat in the lemon extract and zest.
  4. Beat in the cornstarch.

Blind Bake the Crust:

  1. Preheat the oven to 400 degrees F.
  2. Grease a 9-inch springform pan and line with baking paper.
  3. Roll out the crust dough.
  4. Transfer the dough to the pan and press it 1+1/5 inches up the sides of the pan.
  5. Use a fork to poke holes in the dough at the bottom of the pan.
  6. Place another piece of parchment on top and add pie weights to the pan. Alternately place an 8” springform pan inside the pan.
  7. Place in oven and bake for 15 minutes.
  8. Remove from oven, remove the pie weights/pan and let cool.

Assemble and Bake:

  1. Preheat the oven to 400 degrees F.
  2. Scrape the cream mixture into the crust and smooth out the top.
  3. Distribute the poppy seed topping over the top.
  4. Place in oven and bake for 35 minutes.
  5. Remove from the oven. Let cool completely.
  6. De-pan the cake and transfer it to a serving platter.
  7. Dust with powdered sugar and, if you like, decorate with lemon peels.
  8. Cut and serve.