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Torte: Lemon Mint Torte




Source of Recipe


LAND O LAKES®


List of Ingredients




Cake Ingredients:

1 (18.25-ounce) package lemon cake mix
1 1/4 cups water
1/2 cup LAND O LAKES® Butter, melted
3 Eggs


Frosting/Fillins Ingredients:

2 cups whipping cream
1/3 cup powdered sugar
1/2 to 1 teaspoon mint flavoring*
1 (15.75-ounce) can lemon pie filling


Garnish Ingredients:

Fresh mint
Lemon slices


Recipe



Heat oven to 350°F. Grease bottom only of 15x10x1-inch jelly-roll pan; set aside.

Combine all cake ingredients in large bowl. Beat according to package directions. Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen edges. Cool completely.

Cut cake crosswise into 3 equal (10x5-inch) pieces while in pan. Place pan into freezer until cake is firm (30 to 40 minutes).

Meanwhile, place whipping cream, powdered sugar and desired amount of mint flavoring in large bowl; beat until stiff peaks form. Gently stir in 1/2 cup lemon pie filling.

Remove cake from freezer; place 1 cake piece, using wide spatula, onto rectangular serving tray. Spread half (about 1/2 cup) of remaining pie filling over cake. Spread 1/2 cup whipped cream mixture over lemon filling. Top with second cake piece; spread with remaining pie filling and 1/2 cup whipped cream mixture. Top with third cake piece; spread remaining whipped cream mixture over sides and top of torte. Refrigerate until set (6 to 8 hours).

Before serving, garnish with fresh mint and lemon slices. Cut torte with long, sharp serrated knife. Store refrigerated.


YIELD: 12 Servings

*Substitute vanilla or lemon flavoring.

Recipe Tip
Use a deep bowl when whipping cream to prevent spatters.