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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon-Berry Ribbon Torte

Makes: 12 servings
Prep 40 mins Chill 2 hrs to 4 hrs Bake 350°F 20 mins Stand 30 mins
Lemon-Berry Ribbon Torte
  • 3  eggs
  • 1 1/2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1 1/2  cups  granulated sugar
  • 3/4  cup  milk
  • 3  tablespoons  butter
  •  Powdered sugar
  • 1 8  ounce carton  dairy sour cream
  • 1  cup  whipping cream
  • 3/4  cup  powdered sugar
  • 1  teaspoon  vanilla
  • 2/3  cup  purchased lemon curd
  • 2/3  cup  raspberry preserves
  •  Small fresh lemon thyme or thyme sprigs (optional)
  •  Fresh raspberries (optional)

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease the bottom of a 15x10x1-inch baking pan; line with waxed paper. Grease and flour the waxed paper and sides of pan; set aside. In a small bowl, stir together flour and baking powder; set aside.

2. Preheat oven to 350 degrees F. In a large bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.

3. In a small saucepan, combine milk and butter; heat and stir until butter melts. Add milk mixture to egg-flour mixture; beat until combined. Pour batter into the prepared pan.

4. Bake for 20 to 25 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Cool completely. Cut cake crosswise into thirds; set aside.

To assemble::

5. Place one of the cake layers on a serving plate. Spread with lemon curd. Top with another cake layer; spread with raspberry preserves. Top with remaining cake layer. Frost top and side of cake with the remaining sour cream frosting. Pipe a border around edges of cake. Cover and chill for 2 to 4 hours before serving.

If desired, for garnish::

6. Place thyme sprigs in a pie plate; dust with powdered sugar. Place raspberries on a plate; dust with powdered sugar. Garnish cake with sugared thyme sprigs and raspberries.

Sour Cream Frosting
  • 1/2  cup  butter
  • 1 8  ounce carton  sour cream
  • 1  teaspoon  vanilla
  • 2  pounds  powdered sugar (about 8 cups)
  • 1 - 3  teaspoons  milk

1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sour cream and vanilla. Gradually add powdered sugar, beating well. Beat in enough of the milk to make frosting piping consistency.

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