Fresh Strawberry Tiffany Torte Food

25 BEST TORTE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious torte recipe in 30 minutes or less!

STRAWBERRIES & CREAM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

STRAWBERRY TORTE

Steps:

• Whip cream cheese, sugar, and vanilla together.
• In seperate bowl, whip all-purpose cream until stiff peaks form.
• Fold whipped cream into cream cheese mixture.
• Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
• Pour 1/2 of filling into pan, then a layer of Lady Fingers.
• Top with remaining filling.
• Topping:.
• Strain berries and set aside, reserving juice.
• In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
• Spread strawberries on top.
• Refrigerate and serve when throughly chilled, removing springform pan.

STRAWBERRY TORTE

Steps:

• Preheat the oven to 350° Fahrenheit. Grease the bottom of an 11" tart pan and lightly sprinkle with some flour. Be sure not to grease the sides of the tart pan as this will interfere with the batter rising.
• Use a large mixing bowl and a hand mixer and beat the softened butter, sugar, vanilla extract, and salt together on high speed until smooth. About 2-3 minutes.
• Reduce the speed to low and add in one egg at a time. Allow each egg to fully incorporate into the batter before adding the next egg.
• Slowly add the milk into the batter. Beat on low until the milk is well combined.
• Add the flour and baking powder to the batter and continue to beat on low speed. Use a spatula to scrape the sides. Beat until the dry ingredients are well combined.
• Pour batter into the tart pan. Use a spatula to spread the batter evenly.
• Bake for 20 minutes. Remove from the oven and transfer onto a cooling rack. Remove from the tart pan and allow it to cool completely.
• Use a medium mixing bowl and combine instant pudding with heavy whipping cream. Use a hand mixer and whisk until the mixture is creamy. Set aside.
• Use a small bowl and whisk 1 tablespoon cornstarch with 1/4 cup of water until there are no lumps. Set aside.
• Use a small saucepan and bring a ¼ cup of water and ½ cup of sugar to a boil. Once the water has reached a boil, reduce the heat to medium and whisk in the liquid cornstarch into the boiling sugar water.
• Whisk continuously for about 3-5 minutes until the mixture becomes thick and syrupy. Remove from heat and set aside.
• Once the cake has fully cooled. Spread the pudding cream mixture with a spatula or cake spreader evenly across the cake.
• Top the filling with sliced strawberries. Use a pastry brush to glaze the strawberries. Allow to harden for 30 minutes.

FRESH STRAWBERRY TIFFANY TORTE

Steps:

• Combine butter and 2 cups cookie crumbs.
• Press crumb and butter mixture into a greased 13x9-inch pan.
• Cream the cheese; add milk and instant pudding package and beat until smooth and thick.
• Pour mixture on top of crust.
• Combine powdered sugar and strawberries and spoon over pudding.
• Spread whipped cream over strawberries and sprinkle with reserved crumbs.
• Garnish with fresh strawberries.
• Refrigerate over night.

STRAWBERRY CREAM TORTE

Steps:

• Preheat oven to 325° degrees F.
• Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.
• Bake 30 to 40 minutes until golden; Remove from oven and cool.
• Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.
• While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
• When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).
• When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.

FRESH STRAWBERRY TART

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
• Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
• Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
• Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
• Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
• Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
• Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
• Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

STRAWBERRY & CINNAMON TORTE

Steps:

• Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
• Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
• Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
• Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
• Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.

STRAWBERRY TART

Steps:

• Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
• To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
• Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.