STRAWBERRY CREAM TORTE
This torte is easy to make and so beautiful! Arrange the strawberries in a circle in the middle of the torte and gently press. Elegant and Decadent.... This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 375.1, Fat 28.9, SaturatedFat 15.8, Cholesterol 78.5, Sodium 170.4, Carbohydrate 27.1, Fiber 1.6, Sugar 13, Protein 3.9
STRAWBERRY TORTE
This recipe is from my Mom. I remember her making it when I was young. It is light and elegant looking!
Provided by quotFoodThe Way To
Categories Cheesecake
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 415.4, Fat 26.8, SaturatedFat 16, Cholesterol 204.6, Sodium 141.9, Carbohydrate 38.3, Fiber 1.1, Sugar 22.9, Protein 6.5
STRAWBERRY TORTE
German Erdbeerkuchen (strawberry cake) with vanilla pudding
Provided by Maike
Categories Baked Goods Dessert
Time 1h10m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 353 kcal, Carbohydrate 40 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 108 mg, Sodium 200 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
ANGEL FOOD TORTE
By using different food coloring and fresh fruits, I have fun "dressing" this dessert for various occasions throughout the year. It's a great way to get the kids involved in kitchen duty.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.
Nutrition Facts :
STRAWBERRY & CINNAMON TORTE
Just blitz and bake to produce this fruity dessert
Provided by Orlando Murrin
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium
STRAWBERRY TORTE
Light and fluffy, easy and elegant. This recipe is from my Mom!
Provided by Star Pooley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.3 g, Cholesterol 206.7 mg, Fat 28.9 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 16.7 g, Sodium 174.8 mg, Sugar 19.6 g
STRAWBERRY TORTE
This luscious dessert is perfect for the beginner and looks like a masterpiece!! As a light dessert, it's ideal after a big meal! This recipe is from In Good Taste by Elms College.
Provided by sharflan
Categories Dessert
Time 1h40m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
- Cream the butter and the 1/2 cup of sugar.
- Add the egg yolks and vanilla, mixing well.
- In a seperate bowl, mix together the flour, salt and baking powder.
- Blend the dry ingredients and milk alternately into the butter mixture.
- Pour the batter into the prepared pan and set aside.
- With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
- Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
- Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
- *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
- Cool the torte completely.
- Whip the cream and sweeten to taste.
- *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
- Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
- This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!
Nutrition Facts : Calories 460.1, Fat 29.1, SaturatedFat 17.6, Cholesterol 166.3, Sodium 214.9, Carbohydrate 46.5, Fiber 1.6, Sugar 33.1, Protein 5.5
STRAWBERRIES & CREAM TORTE
This festive strawberries and cream summer treat is one of my mom's favorites. It wows guests every time yet is simple to make. -Cathy Branciaroli, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 267 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY YOGURT TORTE
Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
- Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost sides of torte with thin coat of frosting to seal in crumbs, then frost sides and top.
- Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 24 g, TransFat 0 g
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- Preheat the oven to 375 degrees F and line a 26cm spring form pan with parchment paper. Set aside.
- In a small bowl mix the gelatine and water with a whisk. Set aside for a few minutes until it starts to swell and thicken. Using a double boiler or small pot with a little water under the bowl, melt and mix the gelatine on medium/low heat until clear. Set aside to cool until it is no longer hot, but still liquid.
- Cut the completely cooled cake into two thin layers. I find this is easiest using a long bread cutting knife and turning the cake as I go. Place the bottom layer on a serving plate or other serving dish. Place and close the springform ring around the bottom layer. Gently pour the strawberry yogurt mixture on top of the bottom layer and spread gently and evenly. Place the top cake layer on top. Chill in the fridge until well set (a couple hours).
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