Mother’s Day Strawberry and White Chocolate Lemon Torte
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Enjoying a beautiful yard with cutting flowers for pretty bouquets is what I love about this time time of year. That, and when my daughter gets in the kitchen (although she is a quite messy baker, just like her mama) and creates her own pieces of art. I like to think of baking as an art. Either you’re good at it or you’re not. Abby whipped up a scrumptious Strawberry and White Chocolate Lemon Torte this past week that we all devoured quite quickly. It was that good.
I love how she took a peony from the yard and created her own signature cake. Would I have thought of this? Probably not. I usually think of little flowers on a cake, mostly the edible kind.
But this cake …
The strawberry syrup that runs down the side.
Red and yellow.
It’s perfect for Mother’s Day.
You may remember her work of art Banana Cake.
My daughter is an artist.
I’m blessed to be a mom. I loved my mom so, and when she left this world a few years ago, she left a longing in my heart that has never been filled with that kind of love.
I hope that kind of love will be grounded in my kids’ hearts forever, too.
It’s called agape love, the kind of love that sticks and binds, through any season of life.
It’s the selfless kind of love, the kind that keeps on giving, even when you don’t think you have anything left to give.
It’s the gift that we give our kids when we show them how to “forgive.”
Together, through the seasons of life, we’ve been a blessed family.
Every day is a gift, and the beauty of motherhood is one that I never want to take for granted.
One to not be squandered, but to be celebrated.
A thank you to my lovely daughter, Abigail, for her love to me, and the beauty she brings to those around her with her natural artistic gifts.
What memorable things do your kids do for you? Or you for your mom?
Strawberry and White Chocolate Lemon Torte
- 5 oz. white chocolate
- 1 stick plus 1/2 tbsp. butter
- 2/3 cup superfine sugar
- 4 large eggs, or 5 small, separated
- 1 tsp. vanilla
- 2/3 cup all-purpose flour
- 1/2 cup ground almonds
- 1 tsp. lemon extract
- 1 Tbsp. lemon zest
- 1 1/3 cup fresh raspberries
- 1 1/2 cup mascarpone cheese
- 1 tsp. lemon extract
- 1 tsp. vanilla extract
- 1 cup confectioners sugar
- 10 medium strawberries + 4 for garnish
- 1/2 cup sugar
- Preheat oven to 325 degrees. Greast a 9-inch springform pan and line the base with parchment paper.
- Melt the chocolate in a double boiler until melted. Remove from the heat and let cool for about 10 minutes.
- Beat together the butter and half the sugar until smooth, then beat in the egg yolks one at a time. Stir in the vanilla and melted chocolate. Add the flour and the almonds; stir gently.
- In a separate bowl whisk the egg whites until foamy, then whisk in the remaining sugar slowly, until thick and glossy peaks have formed. Fold a small amount at a time into the chocolate mixture. Pour the batter into the prepared pan and bake for about 35 minutes, until risen and golden.
- Let the cake cool in the pan for about 10 minutes, then remove the outside ring and let the cake cool on the base.
- For the frosting, beat the mascarpone cheese, confectioners sugar, lemon extract and lemon zest.
- Puree 10 strawberries, adding 1/2 cup of sugar.
- Slice 4 of the strawberries for garnishing the top of the cake.
- To serve, pour the strawberry puree over the top, letting it spill down over the sides. Arrange the strawberries on top of the cake, around the outer side. Place a beautiful flower in the center.
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