Strawberry Cinnamon Torte Recipes

STRAWBERRY & CINNAMON TORTE

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.

STRAWBERRY TORTE

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

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.

CINNAMON TORTILLA WITH CREAM CHEESE & STRAWBERRIES

Steps:

• Combine sugar substitute and cinnamon in cup; mix well. Heat large nonstick skillet over medium heat.
• Lightly spray one side of tortilla with cooking spray; sprinkle with cinnamon mixture.
• Place tortilla, cinnamon side down, in hot skillet. Cook 2 minutes or until lightly browned. Remove from skillet.
• Spread uncooked side of tortilla with cream cheese; arrange strawberries down center of tortilla. Roll up tortilla, or fold, to serve.
• Tip: Prepare recipe through step 3. Mash a few of the strawberry slices with a fork until almost smooth; stir into cream cheese. Proceed as directed in step 4.

STRAWBERRY CINNAMON ROLLS

Steps:

• Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
• Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
• Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
• Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
• While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

CINNAMON RASPBERRY TORTE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl place the margarine, ground almonds, flour, cinnamon and egg.
• Mix until everything is mixed well.
• Spread half of this mixture in a greased and base lined with parchment paper 8 inch spring-form baking tin.
• Use a fork and flatten slightly.
• Top this with the raspberries, and then top that with dots of the remaining torte mixture, try to cover most of the fruit.
• Stand the tin on a baking sheet and bake for about 45 minutes; cover it with foil if the top is getting too brown.
• Remove from the oven when the torte feels just firm and slightly springy.
• Leave in the tin to cool for approx one hour.
• Make the sauce in the meantime, puree the raspberries in a food processor or blender with the lemon juice and the sugar, and then push through a sieve to remove the pips, taste the sauce and add more sugar if you find it too tart.
• Remove the cooled torte from the tin, dust with the sugar/cinnamon.
• Serve a slice of the torte slightly warm with some of the raspberry sauce and the cream/yogurt mix.