Strawberrycreamtorte Recipes

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STRAWBERRY TORTE



Strawberry Torte image

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

11 ounces cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch

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

STRAWBERRIES & CREAM TORTE



Strawberries & Cream Torte image

This festive strawberries and cream summer treat is one of my mom's favorites. It wows guests every time yet is simple to make. -Cathy Branciaroli, Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 13

2 large eggs, separated
1/4 cup butter, softened
1/2 cup plus 1/2 teaspoon sugar, divided
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
ASSEMBLY:
2 cups heavy whipping cream
1 pint fresh strawberries, hulled and sliced
1/2 teaspoon sugar
Additional fresh strawberries

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

Nutrition Facts : Calories 267 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY TART



Strawberry Tart image

Provided by Anne Burrell

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 sticks cold butter, cut into pea-size pieces
1 cup all-purpose flour, plus extra for dusting
3/4 cup sliced almonds, toasted
Pinch kosher salt
1 egg yolk
3 to 4 tablespoons ice water
2 cups heavy cream
1 cup sugar
1 vanilla bean, scraped
4 eggs
1/3 cup cornstarch
1/2 cup milk
1 quart fresh strawberries, topped and sliced
Powdered sugar, for garnish

Steps:

  • Special Equipment: 1 pound dried beans, 10-inch tart pan
  • For the crust:
  • In the food processor combine the butter flour, almonds and salt and pulse, pulse, pulse until it looks like grated cheese, as I like to call the Parmigiano stage. Add the egg yolk and half the water and pulse; the dough should start to come together. If it does not, add the remaining water and pulse until the dough forms into a ball. Dump the "doughball" onto a floured work surface and using the heel of your hand, "schmear" it across the work surface. Repeat this process 1 to 2 more times, then form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 30 to 45 minutes.
  • *TIP- this can be done up to a week in advance or frozen for a longer time.
  • Preheat the oven to 425 degrees F.
  • To roll the crust:
  • Remove the dough from the refrigerator about 10 minutes before rolling to let it soften. On a lightly floured work surface, roll the dough to 1/8 to 1/4 inch thick. Lay the dough in the tart pan. Make a small "doughball" with a little of the dough that is hanging over the edge of the tart pan. Dip the dough ball in flour and use is to carefully push the dough into the corners of the tart pan. Once the dough has been pushed into the corners of the tart pan, use the rolling pin to roll over the top edge of the tart pan to cut a clean crisp edge. Line the tart with aluminum foil, be sure to push it into the corners. This will keep the sides of the tart tall and straight and able to hold the filling. Fill the tart with the dried beans. Place in the preheated oven for 12 to 14 minutes. Remove the beans and foil and bake for another 4 to 5 minutes. The dough should be cooked through and lightly browned. Remove from the oven and cool.
  • For the pastry cream:
  • Place the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan. Whisk to combine and bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup of sugar in a bowl and the cornstarch and milk in another bowl. Beat with a whisk to a homogeneous mixture, no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla bean pod. *Whisk half of the cream into the egg/sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream.
  • *This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.
  • Return the pan to a medium heat and gradually whisk in the cornstarch/milk mixture. Bring this to a boil to thicken the pastry cream. Stir frequently to prevent scorching. It is necessary to bring this mixture to a boil to cook the starch. If the mixture is not brought to a boil the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM! Transfer the mixture to a bowl and chill. This can be done really quickly over an ice bath.
  • To assemble the tart:
  • Fill the tart shell with the chilled pastry cream. Top with the sliced strawberries. You can arrange the strawberries in circles or in lines; it's up to you! Just make it look pretty. Sprinkle with powdered sugar just before serving.
  • Berry delicious!

STRAWBERRY CHOCOLATE TORTE



Strawberry Chocolate Torte image

"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

1/2 cup plus 2 teaspoons butter, divided
2 cups chocolate graham cracker crumbs (about 10 whole crackers)
1/4 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
1 cup sour cream
1 package (3.9 ounces) instant chocolate pudding mix
1 pint fresh strawberries, sliced
1 ounce semisweet chocolate

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 TORTE



Strawberry Torte image

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

Unsalted butter, for pan
8 extra-large eggs, room temperature, separated
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 pint heavy cream
2 tablespoons confectioners' sugar, plus more for work towel
1 quart strawberries, washed, dried, and hulls removed

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 YOGURT TORTE



Strawberry Yogurt Torte image

Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original yogurt strawberry
2 containers Betty Crocker™ Whipped vanilla frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired
Fresh mint leaves, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost sides of torte with thin coat of frosting to seal in crumbs, then frost sides and top.
  • Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 24 g, TransFat 0 g

STRAWBERRY TARTS



Strawberry Tarts image

One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.

Provided by Carol

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 6

12 (4 inch) prepared tart shells, baked
⅔ cup white sugar
2 ½ tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries

Steps:

  • To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
  • Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g

STRAWBERRY TART



Strawberry Tart image

Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 8

1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
  • With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
  • Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
  • Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
  • Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
  • In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

STRAWBERRY TORTE



Strawberry Torte image

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

1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla
1 pint all-purpose whipping cream
2 (7 ounce) packages ladyfingers
16 ounces frozen strawberries
1 tablespoon cornstarch

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 CHEESECAKE TORTE



Strawberry Cheesecake Torte image

After I tasted this dessert at a party, a friend shared the recipe. It originally called for pound cake...and I decided to lighten it up by substituting angel food. The result was this delicious light torte. -Kathy Martinez of Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1 package (16 ounces) angel food cake mix
1 tablespoon confectioners' sugar
1 package (.3 ounce) sugar-free strawberry gelatin
1/2 cup boiling water
1/4 cup seedless strawberry jam
1 package (8 ounces) reduced-fat cream cheese, cubed
1/3 cup fat-free milk
2 tablespoons lemon juice
3 cups reduced-fat whipped topping
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 cup sliced fresh strawberries
1 kiwifruit, peeled, halved and sliced
1-1/2 teaspoons grated lemon zest

Steps:

  • Line a 15x10x1-in. baking pan with ungreased parchment. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment; cool completely., Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes., In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture., Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon zest. Store in refrigerator.

Nutrition Facts : Calories 284 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 427mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

STRAWBERRY CREAM TORTE



Strawberry Cream Torte image

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

1/2 cup pecans or 1/2 cup walnuts, toasted
1 1/2 cups flour
2 tablespoons sugar
3/4 cup cold butter
8 ounces cream cheese, room temperature
1/2 cup sugar
1 cup whipping cream
3 cups fresh strawberries, halved

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

STRAWBERRY TART



Strawberry tart image

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 12

Number Of Ingredients 14

125g unsalted butter , softened slightly
85g icing sugar
1 egg
200g plain flour , plus extra for dusting
100g strawberry jam
500g strawberries , (small hulled, large sliced)
2 tbsp apricot jam
300ml milk
150ml double cream
1 tsp vanilla extract
3 egg yolks
60g caster sugar
3½ tbsp cornflour
50g butter , cubed and softened

Steps:

  • Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
  • Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
  • To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
  • Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

STRAWBERRY CREAM CHEESE TORTE



Strawberry Cream Cheese Torte image

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

1 cup milk
1/4 cup butter or 1/4 cup margarine
1 1/2 cups sugar
1 teaspoon vanilla extract
4 eggs
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 pint cleaned fresh strawberries
2 (8 ounce) packages cream cheese
1/2 cup powdered sugar
1 pint whipping cream

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 TORTE



Strawberry Torte image

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

1/2 cup butter
1/2 cup sugar
4 egg yolks
1 cup flour, all-purpose
1/3 cup milk
1/8 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
4 egg whites
1 cup sugar
walnuts
2 cups whipping cream, sweeten to taste
1 quart strawberry, cleaned and hulled

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

OVERNIGHT RASPBERRY (OR STRAWBERRY) MERINGUE TORTE



Overnight Raspberry (Or Strawberry) Meringue Torte image

If you like meringue desserts, you will love this one. Crispy on the outside and melt-in-your-mouth soft in the center and drizzled with luscious raspberries. From Cooking Light Magazine (12/2003) I adapted recipe to use fresh strawberries in the photo.

Provided by SharleneW

Categories     Dessert

Time 44m

Yield 16 serving(s)

Number Of Ingredients 8

1 1/2 cups egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 teaspoons butter
3 (10 ounce) packages frozen raspberries or 3 (10 ounce) packages strawberries, in light syrup, thawed and undrained
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Steps:

  • Preheat oven to 450°F.
  • Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
  • Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
  • Place pan in 450°F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
  • Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
  • Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).

Nutrition Facts : Calories 208.7, Fat 1.5, SaturatedFat 1.1, Cholesterol 1.4, Sodium 83.2, Carbohydrate 47.1, Fiber 2.3, Sugar 44.7, Protein 3.1

RASPBERRY CREAM TORTE



Raspberry Cream Torte image

Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from Canadian Living magazine.

Provided by Derf2440

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups whipping cream
1/3 cup icing sugar
6 egg whites
1 1/2 cups sugar
1 cup all-purpose flour
3/4 cup unsalted butter, melted
2 tablespoons water
1 tablespoon vanilla
2 (300 g) packages unsweetened raspberries, thawed
1/2 cup instant dissolving fruit sugar
2 teaspoons raspberry liqueur (optional)

Steps:

  • Wafers:.
  • Trace two 8-inch circles on each of two pieces of parchment paper.
  • Invert and place on baking sheets.
  • In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
  • Drop 1/3 cup batter onto each circle, gently spread to cover circle.
  • Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
  • Using metal spatula, transfer wafers to flat surface, let cool completely.
  • Repeat with remaining batter to make 9 wafers.
  • (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
  • Raspberry Sauce:.
  • In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
  • Whisk in sugar and liqueur if using.
  • (Sauce can be covered and refrigerated for up to 3 days.)
  • In bowl, whip cream with icing sugar.
  • Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
  • Drizzle with 1/4 cup of the raspberry sauce.
  • Repeat layering with remaining wafers, cream and sauce.
  • Top with remaining wafer.
  • Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
  • Top last wafer with sifted icing sugar and whole half-frozen raspberries.
  • (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).

STRAWBERRY BANANA TORTE



Strawberry Banana Torte image

Whipped cream, strawberries and angel food cake doesn't get any better than this. A family favorite, my grandmother made it for big family gatherings. Around our house was always Dad's birthday cake. Surprisingly light, its great for breakfast the next day, if there's any left!

Provided by FIREDRAGON575

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 (10 inch) prepared angel food cake
2 cups heavy cream
½ teaspoon cornstarch
3 pints strawberries
½ cup white sugar
1 cup sour cream
1 dash red food coloring
3 bananas, sliced

Steps:

  • Slice the angel food cake horizontally into 3 layers using a long serrated knife.
  • Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
  • Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
  • Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
  • Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 60.2 g, Cholesterol 94.2 mg, Fat 28.9 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 17.6 g, Sodium 354.2 mg, Sugar 24.6 g

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