Fresh Strawberry Tiffany Torte Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
• Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
• Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
• Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
• Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
• Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
• Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
• Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

Steps:

• Combine butter and 2 cups cookie crumbs.
• Press crumb and butter mixture into a greased 13x9-inch pan.
• Cream the cheese; add milk and instant pudding package and beat until smooth and thick.
• Pour mixture on top of crust.
• Combine powdered sugar and strawberries and spoon over pudding.
• Spread whipped cream over strawberries and sprinkle with reserved crumbs.
• Garnish with fresh strawberries.
• Refrigerate over night.

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.

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.

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled., Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.