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.
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.
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
EASY BERRY 'TORTE'
Try your hand at an Easy Berry 'Torte.' Combine crushed gingersnaps and vanilla wafers with chopped pecans and melted butter to make a scrumptious crust for this Easy Berry 'Torte.'
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely.
- Beat cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
BLUEBERRY SOUR CREAM TORTE
For a pleasant taste of summer, consider my berry specialty. Cinnamon and nutmeg lend a hint of spice to the berry filling, but lemon peel offers a refreshing bit of citrus.-Corinne Jagocki, Palm Coast, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, gently toss the blueberries, 1/2 cup sugar, tapioca, cinnamon, lemon peel and nutmeg. Let stand for 15 minutes. Cook, uncovered, over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; pour into crust. , In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet. , Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 399 calories, Fat 20g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 271mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
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
RASPBERRY CREAM TORTE
Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from Canadian Living magazine.
Provided by Derf2440
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wafers:.
- Trace two 8-inch circles on each of two pieces of parchment paper.
- Invert and place on baking sheets.
- In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
- Drop 1/3 cup batter onto each circle, gently spread to cover circle.
- Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
- Using metal spatula, transfer wafers to flat surface, let cool completely.
- Repeat with remaining batter to make 9 wafers.
- (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
- Raspberry Sauce:.
- In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
- Whisk in sugar and liqueur if using.
- (Sauce can be covered and refrigerated for up to 3 days.)
- In bowl, whip cream with icing sugar.
- Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
- Drizzle with 1/4 cup of the raspberry sauce.
- Repeat layering with remaining wafers, cream and sauce.
- Top with remaining wafer.
- Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
- Top last wafer with sifted icing sugar and whole half-frozen raspberries.
- (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).
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