Brazilian Lime Torte

20191006_000736.jpg

                                                “Torta de Limão”

Lime Torte is a very popular Sunday dessert.  Usually, on Sundays, families get together and share a special meal with scrumptious desserts and tortes just like this one.  Cold, creamy, delicious. The original lime torte is made with a top of merengue, but I confess, I am terrible at making merengue, so I like to make this recipe with a topping of chantilly cream and a touch of limoncello instead. Limoncello is an optional ingredient,  but I think it really adds to the recipe.  The original crust is made with corn starch cookies “biscoitos de maizena”, but they are very difficult to find, so in this version, I use honey and oats crunch bars. They work beautifully in this recipe. This is a great recipe to make ahead of time. A day before is good because the torte is left to chill more and the flavor concentrates better. You don’t want to eat this warm.

20191006_000801.jpg

Ingredients:

  •  4 Honey and oats crunch bars
  •  4 tablespoons of butter
  •  2 cans condensed milk
  •  10 limes
  •  1 egg
  •  2 cups whipping cream
  • 1/2 cup powdered sugar
  •  3 ounces of limoncello

Directions:

  1. Pre heat oven to 250F.  Crumble the honey and oats bars in a food processor,then transfer to a bowl. Melt the butter and mix it into the crumbs using a fork. Press this mixture in a rectangular dish and bake it for 10 minutes. Set aside.
  2.  While the crust is baking, in the food processor, mix the condensed milk, juice of 8 limes and the egg; beat well. Spread the mixture on top of the crust and bake at 250F for 30 minutes.
  3.  While the torte is baking, whip the cream in the food processor until fluffy, transfer to a bowl and slowly add powdered sugar, folding in with the help of a fork. Then, slowly add the limoncello also folding the cream with a fork to preserve the air bubbles. Cover bowl and keep it in the refrigerator.
  4.  Once torte is baked, let it cool . Cover and place it in the redrigerator for at least 4 hours. Spread the chantilly cream over the top and decorate it with thin slices of 2 limes ( wash limes before you slice). Place it back in the refrigerator for another 2 hours or overnight.

Enjoy!

20191005_212459.jpg

Brazilian Lemon Mousse Torte

P1010175P1010174

Yum! so cold, refreshing and creamy!

This recipe is originally made with a very soft cake known in Brazil as “pão de ló” which uses a lot of whole eggs and a mousse primarily made with raw egg whites. I wanted to reduce the amount of eggs  so I changed the cake for  an American cake known as “angel cake” made with only egg whites and  a mousse with no eggs at all.

Ingredients for the mousse:

  • 1 can fat-free condensed milk
  • juice of 2 lemons
  • 1 pint whipping cream
  • 3/4 cup half and half
  • 2 oz of Limoncello ( Italian lemon liqueur)
  • lemon zest
  • 2 tbsp sugar

Ingredients for angel cake:*

  • 1 cup of cake flour
  • 2 cups of sugar
  • 12 large egg whites room temperature
  • 11/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 tsp lemon extract

*You can also use angel cake from a box

Directions:

  1. In a large glass bowl whisk condensed milk and lemon juice set aside.
  2. Whip cream in a food processor, then slowly  fold it into condensed milk mix . Cover bowl and set it in freezer for 1 hour or until cake is cooled.
  3. Meanwhile, prepare cake.
  4. Heat oven to 375F.
  5. Sift cake flour and 1 cup sugar. Set aside.
  6. Beat egg whites, salt and cream of tartar until foamy. Slowly add 1 cup of sugar and lemon extract.
  7. Pour dough in a large rectangular glass or ceramic dish.
  8. Bake for 30 minutes. Remove from oven and let it cool for 30 minutes.
  9. Once cooled, loosen the sides with a knife and place cake on a board. Cut in slices about 1 inch thick.
  10. Mix limoncello, half and half and sugar in a shallow bowl.
  11. Remove mousse from freezer.
  12. Dunk slices of cake one by one in limoncello mixture and place on the bottom of a large rectangular glass or ceramic dish. Spread half of the mousse on top. Make another layer of cake slices dunk on limoncello and spread the rest of the mousse on top. Sprinkle lemon zest, cover and place dessert in freezer for at least 4 hours. When ready to serve, let it stand for 10 minutes before cutting. Enjoy!
  13. Keep in freezer.