- This is such an easy way to make the lemon and cheese mixture.
- It is adapted from a recipe on a tin of condensed milk.
- The bottom layer is made from a biscuit base – I have made a chocolate one.
- You can adapt this base using different biscuits or omitting the chocolate.* see footnote photos
- I used a little chocolate to decorate the top and this was enough for me.
- You could add fruit and syrups or many other options.
Ingredients – Biscuit Base
- 150g of Petit Beurre(morning coffee or similar) biscuits
- 75g of butter
- 50g – 75g of dark chocolate
- Grease a spring-form or loose bottomed tin with melted butter. (Use a 20cm or 22cm diameter tin).
- Crush the biscuits in a bowl.
- Melt the butter in a pan over a low heat then add the chocolate and let it melt.
- Add the butter & chocolate mix to the biscuits and mix them all together.
- Press the mixture into the base of the tin and leave it to cool completely.
- Once cool you can put it in the tin and into the fridge for several hours.
- You can leave this overnight if you wish.
Ingredients – Lemon Cheese
- 300g of yoghurt cheese or cream cheese
- 1 tin of condensed milk (397g weight).
- Juice and fine grated rind of 2 large lemons
- Chocolate flake or grated chocolate to decorate.
- Lemon rind strands from 1 lemon to decorate.
- If using your own yoghurt cheese, a good idea is to leave it overnight in a large sieve over a bowl to get rid of excess whey.
- Put the yoghurt cheese, the condensed milk, the juice and rind of the lemons in a big bowl.
- Whisk the contents together.
- Spoon the mixture over the base and smooth the top.
- Leave in the fridge for several hours or overnight.
- Put long strands of lemon rind in around a tablespoon of granulated sugar.
- Leave for around an hour.
- Take great care when removing the torcik out of the tin.
- Use a long thin spatula to ease the edge.
- Use a tin to place the cake tin on, to move it apart from the base.
- Decorate the edges and the centre with chocolate flake and lemon rind.
Served on tea plates by Greenway Hostess by John Russell – 1960-1979
*The following photos are from a version made without the chocolate in the base and a fluted loose bottomed tin was used.
- Served on Royal Doulton – Counterpoint tea-plates 1973 – 1987
- Portmeirion Crazy Daisy cake forks by Sophie Conran from 2009.
Five years of blogging today!
I know I said this last year but I still cannot believe it! I posted my first post five years ago today – 4 July 2015. Time has gone so quickly but there is still much more to write about.
This will be post number 280 and there have been visitors from more than 130 countries.
Suddenly in the garden there were loads of alpine strawberries – time to use them in a recipe!
I had seen lots of cakes in Poland with a layer of fruits and jelly on top and decided now was the time to start trying some out.
Torcik – this is a word that I have just learnt.
There does not seem to be an exact English translation!
I have seen the terms icebox cake or no bake cake, which convey some of the ideas.
- Tort is a layer cake, a gateaux and the -cik ending usually denotes a diminutive – something small.
- A torcik is a dessert type cake which is not baked.
- A torcik can be assembled cold from previously baked parts such as meringue circles, crushed biscuits or sponge fingers.
- It usually has a mousse or custard layer or one which has been set with gelatine.
- Curd cheese, twaróg or yoghurt cheese is often used.
- In Poland this would not be called a sernik – a cheesecake as it is not baked.
- Many recipes use gelatine or bought flavoured jellies.
- Polish jellies come in the form of powdered granules.
- English jellies come in a concentrated jelly block.
- I have had super results using the following brand of real fruit juice Polish jellies.
- I intend to try out some more recipes out using English style jellies.
- If you are adapting recipes between using gelatine and using bought jellies – you need to adjust the sugar content.
- I think a Charlotte Russe could be described as a torcik.
- It was invented up by the French chef, – Marie Antione Carême(1784-1833) who was working for the Russian Tsar, Alexander I.
- It is not layered but has many of the same element.
When making a torcik you need time to let one layer set before starting on the next – my first attempt was a disaster in looks!
This torcik is composed of 3 layers
- Biscuit base
- Sweet curd cheese with lemon jelly
- Alpine strawberries in blackcurrant jelly
- 500g twaróg or yoghurt cheese (could use full fat cream cheese)
- 250g icing sugar
- 80g butter
- 3 eggs separated
- 1 packet of light coloured jelly (lemon)
- 1 packet of dark coloured jelly (blackcurrant)
- 125g of plain biscuits such as petit beurre, morning coffee or rich tea
- 70g butter
- Lots of alpine strawberries – enough to cover the surface of the torcik
- Use a 25cm diameter loose bottomed or spring-form tin.
- Lightly rub the base with some butter.
- Crush the biscuits into small crumbs.
- Melt the butter, add the crumbs and mix.
- Put the mixture into the base of the tin and press it down firmly.
- Dissolve the lemon jelly in 125ml of boiling water and leave to cool.
- The tricky bit is having the jelly at the right temperature to use.
- Cream together the butter and icing sugar.
- Add the egg yokes, one by one, alternating with the twaróg.
- Mix thoroughly.
- Whisk the whites until they form stiff peaks.
- Fold the whites into the mixture.
- Gently mix in the cool jelly.
- Pour the mixture over the biscuit base.
- Level the top.
- Leave to set – best in the fridge – for at least 3 hours.
- Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
- Leave the jelly to cool.
- Prepare the alpine strawberries – removing any stalks and leaves.
- Arrange the alpine strawberries on top of the lemon layer.
- Gently put the blackcurrant jelly over the alpine strawberries – use one spoon to pour this over the back of a second spoon.
- Leave it to set again in the fridge – can take several hours.
- Take great care when removing the torcik out of the tin.
Tea plates – Queensbury by Midwinter from the 1970s