STRAWBERRY TORTE
This beautiful swirled torte is almost too pretty to eat. Almost.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
- In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
- Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
- Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
- Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
- Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.
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 CHOCOLATE TORTE
"I made this special dessert for my husband on Valentine's Day, and he really enjoyed it," relates Suzanne Zick of Iron Station, North Carolina. "It's pretty simple and tastes wonderful!" In the Taste of Home Test Kitchen, the word was "Yum!" when we tried this refrigerator torte. Tucked inside the chocolate crumb crust is a fluffy chocolate filling with a layer of fresh berries.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt 1/2 cup butter. In a small bowl, combine the cracker crumbs,butter and sugar until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; Chill., Meanwhile, in a large bowl, beat the whipped topping, sour cream and pudding mix until blended. Spread half over crust. Arrange strawberries over the top. Spread with remaining filling. , In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 313 calories, Fat 18g fat (13g saturated fat), Cholesterol 35mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY CREAM CHEESE TORTE
This is a most elegant dessert. I've had this recipe for years. Just pulled it out to make for a coffee group. Everyone always loves it, Hope you will too!
Provided by momstar
Categories Dessert
Time 2h5m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk to boiling in small saucepan. Add butter. Set aside.
- In large bowl blend sugar, vanilla and eggs. Beat at high speed for 3 minutes until thick and lemon colored.
- Add flour, baking powder and salt. Beat 1 minute at low speed. Add milk-butter mixture. Beat 1 more minute at low speed.
- Pour into well-buttered and floured 10-inch springform pan. Bake at 350 degrees for 50 to 65 minutes. or until a tester in center come out clean. Cool thoroughly. Remove from pan.
- Whip room temperature cream cheese until smooth. Beat in powdered sugar and whipping cream until mixture is very light and fluffy.
- Split cooled cake into 3 layers. Fill between layers with about 3/4 cup filing.
- placing sliced strawberries on top of filling before stacking cake.
- Frost stacked cake with Cream Cheese filling. Press about 1 cup through pastry bag to decorate top. Garnish with more berries. Chill until ready to serve.
- Tips: Cake can be made several hours before serving or the day before, but should be covered and refrigerated so it will not absorb odors from other foods.
Nutrition Facts : Calories 636.9, Fat 40.9, SaturatedFat 23.9, Cholesterol 205.2, Sodium 471.3, Carbohydrate 60.3, Fiber 1.3, Sugar 39.2, Protein 9.5
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
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
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
SPECIAL RASPBERRY TORTE
With raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It's my mom's absolute favorite. -Lori Lee Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.
Nutrition Facts : Calories 599 calories, Fat 25g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 258mg sodium, Carbohydrate 90g carbohydrate (70g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY WALNUT TORTE
This is a special treat I love to make and everyone looks forward to a nice slice with lots of fresh berries. -Bonnie Malloy, Norwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream., In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers., Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving.
Nutrition Facts : Calories 491 calories, Fat 26g fat (14g saturated fat), Cholesterol 116mg cholesterol, Sodium 215mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
AUSTRIAN STRAWBERRY TORTE
This elegant looking fruit torte is one of the recipes that a family member brought back after a stay in Germany, where strawberry season sees these cakes in all the bakeries and cafes. Thanks to her grandmother we enjoy this marvellous dessert that never fails to please. In the off season I drain canned peaches and arrange the slices making for a impressive looking dessert when fresh strawberries are not available. The original recipe calls for a package of Oetker glaze which I am not finding this past while - any of the clear fruit glaze mixes will work.
Provided by Gerry
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
- Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
- Alternately add flour and milk.
- Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
- Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
- Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
- Prepare glaze according to directions cooling slightly and pour over.
Nutrition Facts : Calories 271.3, Fat 10.1, SaturatedFat 5.8, Cholesterol 76, Sodium 296.6, Carbohydrate 41.5, Fiber 2.2, Sugar 22.9, Protein 4.9
FROZEN STRAWBERRY TORTE
"I first tried this special dessert one day when I was expecting company and wanted to serve something other that strawberry shortcake," recalls Linda Lamy of Mason, New Hampshire. "The berry mixture makes such a pretty filling and frosting...and it's an easy way to dress up a purchased pound cake."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake., Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries.
Nutrition Facts : Calories 175 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY BROWNIE TORTE
For this decadent torte layers of fudgy brownies are topped with a rich vanilla pudding filling and fresh strawberries.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper.
- Prepare brownie mix as package directs for cake-like brownies; pour into prepared pans.
- Bake 20 minutes or until top springs back when touched. Cool.
- In large bowl, mix sweetened condensed milk and water; beat in pudding. Chill 5 minutes. Fold in whipped topping.
- Place one brownie layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 652.8 calories, Carbohydrate 99.6 g, Cholesterol 17.5 mg, Fat 14.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 444.8 mg, Sugar 76.1 g
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
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