German Strawberry Cake Erdbeer Torte Recipes
GERMAN STRAWBERRY TART / ERDBEER TORTENBODEN
Found on Tasty-german-reciipe.com to use during ZWT 6 and during our bumper crop of home-grown strawberries. This is a spongcake sort of dish underneath with strawberries and glaze on top. I envision a bit of whipped cream for to topping too, just to make it even more decadent. Because this dessert really spolights the strawberries, I recommend only making this when strawneeries are in season. And if you can find a friendly neighbor with a strawberry patch - more's the better! You can do this with small whole berries too for a breathtaking presentation.
Provided by Ma Field
Categories Tarts
Time 1h55m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 7
Steps:
- Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
- Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
- Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
- Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.
Nutrition Facts : Calories 55.5, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 14.3, Carbohydrate 10.2, Fiber 0.6, Sugar 5, Protein 1.6
GERMAN STRAWBERRY CAKE (ERDBEER TORTE)
Posted in reply to a recipe request. This recipe is from the cookbook "Cooking into Europe (choice common market dishes)," Dishes of West Germany section. (C1973) This cake is a sponge cake.
Provided by Dee514
Categories Dessert
Time 1h
Yield 1 10-inch cake
Number Of Ingredients 10
Steps:
- Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
- Sift together the flour, cornflour, and baking powder two or three times.
- Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
- Place the bowl over a saucepan of simmering water.
- Add the sugar and whisk over the heat until the mixture is creamy.
- Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
- Gently fold in the flour a little at a time finally adding the grated lemon rind.
- Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375°F, 190°C) for about 25 minutes.
- Remove the tins and cool on a wire rack.
- Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
- Brush one surface of the sponge with the glaze and sandwich the layers together.
- Brush the sides with more jam and press the nuts into the sides with a small palette knife.
- Lift the cake onto a flat serving plate.
- Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.
Nutrition Facts : Calories 2949.4, Fat 60.2, SaturatedFat 10.9, Cholesterol 930, Sodium 653.4, Carbohydrate 548.1, Fiber 26, Sugar 329.5, Protein 66.5
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