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Lemon Cream or Chocolate Cream Torte
Luscious creamy lemon or chocolate pudding tops this buttery cake.
-Lemon Pudding-
1 c sugar
2/3 c white flour
1/2 t salt
3 1/2 c milk
8 egg yolks
1 T butter
1/2 c lemon juice
-Chocolate Pudding-
1 1/3 c sugar
2/3 c cocoa
1/4 t salt
1/4 c flour
4 c milk
2 beaten egg
2 T butter
1 T vanilla
-Cake Layer-
1 c softened butter
3/4 c white sugar
1/3 c brown sugar
1 t vanilla
3 eggs
2 1/4 c cake flour
3/4 t baking powder
-Whipped Cream-
1 pint HEAVY whipping cream
1/4 c powdered sugar
Cake: In mixer with cookie paddles, beat butter, sugar and brown sugar until light and fluffy. Beat in vanilla and eggs till creamy. Sift in flour and baking powder; mix on speed #2 about one minute until smooth and creamy. Spread in sprayed springform pan. Bake 350* about 1 hour until inserted knife comes out clean. Cool.
Lemon Pudding: In tall saucepan, mix sugar, flour and salt with whip. Whip in milk and heat on #5, stirring with wooden spoon, until begins to boil. Boil 1 minute and remove. Whip egg yolks and beat in a little hot milk...continued Slowly pour egg mixture into hot milk mixture, stirring vigorously with whip to prevent lumps. Heat on #2, stir with wooden spoon, until pudding mounds, do not boil. Remove from heat; stir in butter and lemon juice. Cool slightly, pour on cake layer and cover surface with plastic wrap to prevent skin forming. Refrigerate overnight.
Chocolate Pudding: With burner set to #5, in large pot, mix sugar, cocoa, salt and flour with whip. Add a little milk and stir till smooth. Mix in eggs, then rest of milk. Stir till very smooth. Stir in butter. Using a wooden spoon, be sure to stir around edges of pot, heat on #3 till thick and smooth and boils gently a few minutes. (It can take a long time.) Remove from heat and add vanilla. Cool slightly, then pour on cake layer and cover surface with plastic wrap to prevent skin forming. Refrigerate overnight.
Whipped Cream: With whips, in mixer bowl, whip heavy cream till stiff peaks form. (Do not turn mixer off and on, whip all at once.) Whip in powdered sugar, but do not overbeat. Spread thickly over pudding and refrigerate.
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