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 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
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.
CHERRY-BERRIES MERINGUE TORTE
Enjoy this delicious meringue torte filled with cream and topped with berries - a delightful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 18h
Yield 8
Number Of Ingredients 11
Steps:
- About 30 minutes before making the meringue shell, place an egg separator over a small bowl. Crack open each egg over the egg separator to separate the white from the yolk. (Save egg yolks for another recipe.)
- Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes.*
- Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.
- Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won't hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.
- Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.
- Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.
- Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.
- In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.
- Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.
- Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerate at least 12 hours to blend the flavors but no longer than 24 hours.
- Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or "cap," from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.
- To serve, spoon the berry mixture onto the filling. Or cut the meringue shell into serving pieces, and top each serving with the berry mixture.
Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 55 g, TransFat 0 g
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
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
BERRY CHEESE TORTE
We love this torte for the Fourth of July, or really any summer gathering when berries are abundant. It looks fancy, but is really easy to prepare. -Deborah Hitchcock, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine cookie crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake 8-10 minutes or until set. Cool on a wire rack., In a small saucepan, sprinkle gelatin over grape juice; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Spread into crust., Place berries in a large bowl; add gelatin mixture and gently stir to coat. Spoon over cream cheese layer. Refrigerate at least 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan.
Nutrition Facts : Calories 273 calories, Fat 16g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 196mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
BERRY-TOPPED CHOCOLATE TORTE
This is a dessert that even I could make! I don't normally make desserts but this one if pretty much fail-proof because it's topped with such delicious and forgiving things. You can also make most of this recipe 2 days before you serve it. Another recipe from Best of Bridge. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h10m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9" springform pan and line with parchment paper. In small bowl, combine almonds, flour and salt. Set aside.
- Melt butter in saucepan and stir in cocoa and sugar.
- In large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
- In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375F for 25-30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edges of torte and remove sides of springform pan. TORTE WILL FALL IN MIDDLE. Don't worry, you can fill it with whipped cream.
- Drizzle 3 tablespoons Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in the refrigerator for 2 days.
- Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls. To make chocolate curls, choose good quality chocolate, store at room temperature and shave with a vegetable peeler.
Nutrition Facts : Calories 460.2, Fat 34.9, SaturatedFat 19, Cholesterol 165.8, Sodium 180.7, Carbohydrate 35.4, Fiber 4.2, Sugar 27, Protein 6.2
VERY BERRY TORTE RECIPE
This dessert tastes amazing! It is incredibly rich and chocolately and the raspberries on top give it the perfect sweetness.
Provided by Camille Beckstrand
Categories Dessert
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in chocolate chips.
- Melt butter in medium saucepan over low heat (or you can cheat like I did and just melt it in the microwave). Remove from heat. Stir in sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.
- Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.
Nutrition Facts : Calories 775 kcal, Carbohydrate 91 g, Protein 9 g, Fat 44 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 145 mg, Sodium 452 mg, Fiber 4 g, Sugar 71 g, ServingSize 1 serving
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.
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MIXED BERRY TORTE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (7)Total Time 1 hr 15 minsCategory 900+ Best Dessert RecipesCalories 278 per serving
- Cream together the sugar and butter. Add the flour, baking powder, salt, eggs and beat until well combined. Stir in the vanilla.
- Spread the batter into a greased 9-inch springform pan. Top the batter with berries, then sprinkle lightly with cinnamon, sugar and a drizzle of lemon juice..
- Bake 1 hour or until a toothpick inserted into the middle of the cake comes out clean or with a few moist crumbs. Serve with a dollop of sweetened whipped cream or a dusting of powdered sugar.
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