Berries N Cream Torte Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
• In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
• In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store covered in refrigerator.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Line two baking sheets with parchment paper or greased aluminum foil; draw two 9-3/4 inch circles on each. (If you have smaller baking sheets, you can do one circle per sheet and bake in batches.) Divide dough into four equal balls. Pick up one of the dough balls and shape it into a hamburger patty shape. Place the dough down in the center of one of the drawn circles and dust with flour. Press and shape the dough with your hands until the dough is within 1/4 inch of the edge of your circle. Put in oven as you continue making the other layers. Bake at 350° F for 8-10 minutes or unil edges are golden brown. Remove to wire racks to cool completely.
• Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble: place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Steps:

• In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
• Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.