BERRY CREAM TORTE
Fresh berries are the delicious topper for luscious layers of cake and a filling of fluffy whipped topping and frosting.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
- In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
- In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 2 1/2 g
BERRIES & CREAM TORTE
It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.-Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 572 calories, Fat 39g fat (23g saturated fat), Cholesterol 158mg cholesterol, Sodium 354mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 5g protein.
BLUEBERRY TORTE
This is a wonderful cheesecake-type dessert that is great for holidays or potlucks.
Provided by FoodFan
Categories Desserts Cakes Cheesecake Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
- Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
- Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.5 g, Cholesterol 40.9 mg, Fat 17.9 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 10.6 g, Sodium 256.3 mg, Sugar 45.2 g
BERRIES 'N' CREAM TORTE
With delicate cookie layers, sweetened whipped cream and fresh berries, it's easy to see why this fruity dessert always impresses dinner guests. You can substitute the berries for other fruits like bananas or peaches. I found this recipe on the Taste of Home website. Please note: time does not include 4 hour chill time.
Provided by Crafty Lady 13
Categories Low Protein
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
- Line two baking sheets with parchment paper or greased aluminum foil; draw two 9-3/4 inch circles on each. (If you have smaller baking sheets, you can do one circle per sheet and bake in batches.) Divide dough into four equal balls. Pick up one of the dough balls and shape it into a hamburger patty shape. Place the dough down in the center of one of the drawn circles and dust with flour. Press and shape the dough with your hands until the dough is within 1/4 inch of the edge of your circle. Put in oven as you continue making the other layers. Bake at 350° F for 8-10 minutes or unil edges are golden brown. Remove to wire racks to cool completely.
- Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble: place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 573.4, Fat 38.8, SaturatedFat 23.7, Cholesterol 157.4, Sodium 302.1, Carbohydrate 54.3, Fiber 3.5, Sugar 31.6, Protein 5.3
MIXED BERRY TORTE
Categories Cake Berry Citrus Dairy Dessert Freeze/Chill Low Fat Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Trim ladyfingers to fit sides and bottom of 9-inch springform pan. Brush cut sides of ladyfingers with half of liqueur. Fit ladyfingers in bottom and up sides of pan. Layer lemon sorbet, lime sorbet, and frozen yogurt in pan. Smooth top and freeze 4 hours or overnight.
- Place all berries in large bowl. Add remaining liqueur and toss to coat. Pile berries on top of torte. Release and remove pan sides. Transfer to platter. Garnish with mint and serve.
HIDDEN BERRY CREAM CHEESE TORTE
Make and share this Hidden Berry Cream Cheese Torte recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Get ready: butter a 9-inch springform pan, dust the inside with flour and tap out the excess; place on a baking sheet lined with parchment paper or a silicone mat.
- Make the crust: add flour, sugar, and salt in a food processor; pulse just to blend.
- Toss in the pieces of butter and pulse until the mixture resembles coarse meal.
- In a small bowl, stir the egg yolk and vanilla together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds-restrain yourself, and don't allow the dough to form a ball.
- Turn the dough out onto a work surface; if you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate for about 20 minutes before rolling.
- Or simply press the dough into the pan; the dough should come about 1 ½ inches up the sides of the springform; refrigerate for at least 30 minutes.
- Center oven rack; preheat oven to 375°.
- Fit a piece of buttered foil against the crust, covering it completely; fill the crust lightly with rice, dried beans, or pie weights and slide the sheet into the oven; bake crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so-your don't want the crust to get too brown; transfer to a rack to cool while you make the filling.
- Lower oven temperature to 350°.
- Make the filling: stir the jam and spread it over the bottom of the crust-it is ok to do this while the crust is still warm.
- Add the cream cheese and cottage cheese into the food processor; process, scraping down the sides of the bowl a few times, for 2 minutes, until you have a smooth satiny mix.
- Add in the sugar, salt, and spices; process for another 30 seconds.
- With the machine running, add the eggs and process, scraping down the bowl as needed, for a final minute.
- Pour filling over the jam.
- Bake for 60-70 minutes, or until the filling is uniformly puffed and no longer jiggly.
- Gently transfer the springform pan to a cooling rack and let the torte cool to room temperature, during which time the filling will colapse into a thin, elegant layer.
- Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform.
- If the sides of the crust extend above the filling and you don't like this look, very gently saw off the excess crust using a serrated knife.
- Chill the torte slightly or thoroughly before serving and, if you like, dust the top with powdered sugar.
Nutrition Facts : Calories 582.3, Fat 32.1, SaturatedFat 18.5, Cholesterol 178.7, Sodium 386.3, Carbohydrate 63.9, Fiber 0.9, Sugar 39.7, Protein 10.6
BERRIES AND CREAM TARTLETS
Perfect for a party, these individual berry desserts are easy to customize.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h35m
Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets
Number Of Ingredients 14
Steps:
- Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
- Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
- Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
- Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.
LIME ICE CREAM TORTE TOPPED WITH BERRY SORBETS
Provided by Sarah Tenaglia
Categories Berry Dessert Kid-Friendly Backyard BBQ Frozen Dessert Blackberry Lime Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 375°F. Finely grind cookies, brown sugar, and salt in processor. Add hot butter and vanilla; blend until moist crumbs form. Add hot nuts; blend just until finely chopped. Press crust onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides to within 1/4 inch of top edge. Freeze crust 15 minutes. Bake until golden, about 15 minutes. Freeze 30 minutes.
- For filling:
- Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves. Pour 1/3 cup lime syrup into small bowl; mix in cardamom. Cover; chill to use later. Mix ice cream into remaining lime syrup in large bowl. Spoon all but 2 1/2 cups ice cream into crust; smooth top. Freeze torte and remaining ice cream until firm, about 2 hours.
- Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops. Top with large scoops of sorbets, spacing apart. Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops. Freeze 3 hours.
- For berries:
- Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves. Add frozen berries. Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids; discard solids. Cover; chill until cold. DO AHEAD: Can be made 1 day ahead. Cover torte; keep frozen. Keep lime syrup and berry sauce chilled.
- Run knife around pan sides to loosen crust. Release sides. Tuck some fresh berries into spaces between ice cream and sorbet. Toss remaining berries in berry sauce. Cut torte into wedges. Drizzle lime syrup over wedges. Spoon berry mixture alongside.
BERRY BLITZ TORTE
Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
- In a small mixing bowl, whisk together cake flour, baking powder and salt.
- Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
- To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
- Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
- To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.
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