This German torte filled with buttermilk lemon mousse is one of the most refreshing, best-tasting cakes you can imagine. No kidding!
Amazing lemon buttermilk torte, a typical German torte recipe. You can make it with lemons or limes and you will love it either way.
I might go so far as to say that I like baking even more than I like eating baked goods, which I do like, don’t get me wrong, but the actual process of baking gives me even more pleasure than eating the results in the end.
And when it comes to eating what I bake, this kind of torte is my favorite. Really fresh tasting and light, with more filling than batter, definitely my kind of cake.
What do you need for the buttermilk torte?
- Preferably unwaxed organic lemons, as you will need some of the zest as well.
- Make the filling using freshly squeezed lemon juice and not juice from a bottle, it makes a lot of difference.
- Alternatively use limes instead of lemons, they are incredibly good as well. I really could not decide if I like this German torte more when it contains lemons or limes.
- If you decide to go for limes, you will need more, as they are smaller.
- Make sure to use pure buttermilk, not sweetened, and with nothing added. Just the pure stuff.
- Lots of heavy or double cream for whipping. Again, pure stuff, not sweetened.
- Only if available and if you feel that the decorating whipping cream needs it. It helps the cream remain stable and stiffer.
- We use cream stabilizer almost as a standard in Germany, but I know it’s not a common thing to use around the world. (Amazon affiliate link)
- The cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case, you will mix 2 teaspoons icing sugar with 2 teaspoons cornstarch and use exactly as described in the recipe.
Tips for making German torte
Most important tip!
Use a digital kitchen scale to measure the ingredients, it ensures the best results in baking.
Working with gelatine:
- It is not difficult but requires attention.
- Make sure you read the packet instructions and work accordingly. Generally, they are pretty much the same.
- Soak the leaves in cold water. Make sure the water is cold and not lukewarm or the gelatine will start to dissolve. Depending on the brand it will take between 7 to 10 minutes
- Squeeze the leaves gently to remove excess water.
- Place them in a medium saucepan that is large enough to hold all the filling afterward. You will have to stir part of the filling into the dissolved gelatine and add the whipped cream as well a bit later.
- Heat the leaves only very gently and shortly, it will take about 20-30 seconds. Stir continuously with a spoon and never let it come to a simmer or boil. If it does, you can discard it and start again.
- Only add the buttermilk mixture one tablespoon at a time to the gelatine. If you add too much at once, the mixture will clump as the temperature difference between the two is too much. You will have to temper the gelatine slowly with the mixture.
- After incorporating about half of the mixture, you can start adding bigger dollops of the filling to the gelatine without the risk of ruining it.
- Place the mixture in the refrigerator until it only begins to set. It should only begin, but not set yet. If it is too set, it will clump when you add the whipped cream.
- The German torte needs to set before serving. Allow at least 6 hours in the refrigerator, preferably overnight. I always make this kind of cake one day in advance.
- You will need a cake ring (Amazon affiliate link). You can use the ring of the springform instead, but a cake ring is better as it is higher and it can be fitted better around the cake, allowing no gaps.
- When you are ready to remove the ring, use a butter knife to run around the edge of the cake between the ring and the filling. This way you make sure that the filling doesn’t stick to the ring.
How to store?
The German lemon torte is best served straight from the refrigerator, cold and fresh. Never keep it outside of the fridge for long, as it contains lots of cream that can spoil quickly especially in warm rooms or warm weather.
Leftovers keep well in the fridge for about 2-3 days. Keep in airtight containers.
- Cake (Note 1):
- 4 eggs (medium Germany, large US)
- 3 tablespoons warm water
- 130 g/ 2/3 cup/ 4.6 oz sugar, divided
- 1 tablespoon vanilla sugar
- 75 g/ scant 2/3 cup/ 2.6 oz pastry/cake flour
- 50 g/ 1/3 cup + 1 tablespoon/ 1.7 oz corn starch
- 1 ½ teaspoons baking powder
- 8 leaves gelatine
- 300 ml/ 1 ¼ cup/ 10 fl.oz buttermilk
- 150 g/ ¾ cup/ 5.3 oz sugar
- 120 ml/ ½ cup/ 5 fl.oz fresh lemon juice (from 3-4 lemons, depending on size) (Note 2)
- zest from 1 organic lemon
- 600 ml/ 2 ½ cups/ 20.2 fl.oz heavy cream (30 % fat), unsweetened
- 200 ml/ 3/4 cup/ 6.8 fl.oz heavy cream to decorate
- 1 packet whipping cream stabilizer, optional (Note 3)
- chopped pistachios to decorate, optional
- 1 organic lemon to decorate, optional
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line only the bottom of a springform (about 26 cm/10.2-inch diameter) with baking paper.
- Separate the eggs. Whisk the egg whites until stiff. Slowly add half of the sugar and the vanilla sugar and whisk again until stiff and glossy. Set aside.
- In another bowl beat the egg yolks and the rest of the sugar until pale and creamy. Carefully fold the egg whites into the egg yolk mixture.
- Mix together the flour, starch and baking powder and sift over the egg mixture. Fold in carefully.
- Pour the batter into the prepared form and bake for about 25 minutes until golden brown. Remove from the oven, let stand for about 5 minutes, remove from the baking form and leave to cool completely on a wire rack.
- Soak the gelatine leaves for about 10 minutes (or according to the packet instructions) in cold water.
- In the meantime, stir together buttermilk, sugar, lemon zest, and lemon juice.
- Dissolve the gelatine according to the packet instructions. I squeeze it very gently and place it into a pan large enough to hold the buttermilk mixture as well. I heat the gelatine on the lowest heat while stirring all the time with a spoon. It will only take about 20-30 seconds for the gelatine to dissolve, do not let it boil.
- Immediately start adding the buttermilk mixture to the gelatine, one spoonful after another, mixing continuously and only adding the next spoon to the mixture when the previous has been completely incorporated. Work quickly and after incorporating about half of the mixture you can start adding a bit more than one spoonful at a time to the mixture. Place this in the refrigerator for about 5-10 minutes or until it just starts to set. Don't let it set though or the mixture will turn clumpy when you add the whipped cream.
- Beat the first 600 ml/ 2 ½ cups whipping cream until stiff and carefully fold into the buttermilk mixture.
Assemble and decorate:
- Cut the base of the cake into two slices. Place one slice on a cake platter and place the clean ring of the springform (or a special ring for this kind of purpose) around the cake slice.
- Pour ½ of the buttermilk-whipping cream mixture on top, level with a spoon, and cover with the second cake slice. Pour the rest of the buttermilk mixture on top, level nicely, and place the cake in the fridge until set, ideally overnight.
- When the cake is set, carefully go around between the cake and the ring of the springform with a knife. Remove the ring carefully.
- Whisk the rest of the whipping cream slowly adding the stabilizer, if using any. Place a few tablespoons of the cream into a piping bag with a nice nozzle of choice.
- Spread the rest of the whipping cream on top and around the edge of the cake.
- Decorate the cake with the whipping cream from the piping bag, pistachios, and lemon slices.
- Refrigerate until ready to serve.
- Use a digital kitchen scale to measure the ingredients, it ensures the best results. (Amazon affiliate link)
- Or use limes instead, the cake will be amazing as well. You will need more than when using lemons as they are smaller.
- The cream stabilizer is not always necessary, you will have to decide yourself if the whipped cream is stable enough or not (Amazon affiliate link). The cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case, you will mix 2 teaspoons icing sugar with 2 teaspoons cornstarch and use exactly as described in the recipe.
Nutrition Information:Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 341Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 119mgSodium: 133mgCarbohydrates: 32gFiber: 0gSugar: 24gProtein: 5g
Nutritional information is not always accurate.