Monday, June 13, 2016

Yogurt Lemon Balm Torte


Every spring I look forward to growing a selection of interesting herbs. Last year, for the first time I planted lemon balm, I don't know how I lived this long without it. It's such a wonderful addition to any herb garden. 


Lemon balm contains multiple properties including a calming effect and a natural anti-viral. It is also a delicious fresh herb addition to everything from salads to scones. It also grows abundantly and returns every year. 


This beautiful torte is not a recipe you can whip together before guests come because the various stages of the recipe take quite a bit of time to create. The majority of that time is refrigerating the layers in various stages. 

You will need pie weights for the crust as you have to blind bake the bottom layer. If you don't have pie weights, any large dried beans will work just as well.

For the tea ingredient, you can use any lemon tea or make your own lemon balm tea.


If you are squeamish about the amount of gelatin in this recipe, you can substitute agar agar instead. You will need one tablespoon of agar agar for every teaspoon of gelatin.

For the full recipe and instructions, hop on over to my German Food Page at about.com.

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