German Strawberry Cake Erdbeer Torte Recipes

GERMAN STRAWBERRY TART / ERDBEER TORTENBODEN

German Strawberry Tart / Erdbeer Tortenboden image

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

Ingredients

50 g superfine sugar, plus
2 teaspoons sugar
50 g flour, plus
1 teaspoon flour
2 eggs
225 g strawberries, hulled and sliced
3 tablespoons strawberry jam or 3 tablespoons glaze

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)

German Strawberry Cake (Erdbeer Torte) image

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

Ingredients

5 ounces plain flour
2 ounces cornflour
1 pinch baking powder
1 lemon, rind of, finely grated
5 large eggs
7 ounces caster sugar
8 -10 tablespoons strawberry jam
4 tablespoons water
2 ounces blanched and chopped almonds, toasted
1 lb fresh strawberries

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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