LITHUANIAN STRAWBERRY TORTE
Make and share this Lithuanian Strawberry Torte recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy.
- Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes.
- Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture.
- Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks.
- Fold into creamed mixture.
- Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans.
- Bake at 350 till done, about 20 minutes.
- Cool 10 minutes; remove from pans.
- Cool on rack.
- Whip cream and vanilla just to soft peaks.
- Place a cake layer on serving plate.
- Spread with currant jelly and then with 1 cup of the whipped cream.
- Sprinkle with 2 tablespoons pecans.
- Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans.
- Gently place atop first layer.
- Carefully top with third layer.
- Frost top and sides with remaining whipped cream; coat sides with remaining pecans.
- Using tip of a small spoon, dot top with remaining strawberry preserves.
Nutrition Facts : Calories 1061.8, Fat 69.2, SaturatedFat 37.1, Cholesterol 307.8, Sodium 319.7, Carbohydrate 104, Fiber 2.3, Sugar 65.2, Protein 10.8
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
EASY STRAWBERRY TORTE
This is a super simple recipe, and is sooo good.
Provided by From Grano's Kitchen
Categories Other Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Mix together the crushed chocolate graham crackers, butter, walnuts and brown sugar and press into the bottom of an 8 by 8 pan/glass baking dish.
- 2. Beat together cream cheese, powdered sugar and milk, then pour on top of the crust.
- 3. Pour strawberry pie filling on top and add fresh strawberries in a single layer on top of the pie filling.
- 4. Top with the whipped cream topping of your choice-homemade or store bought.
- 5. Cover and refrigerate over night to set.
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
STRAWBERRIES & CREAM TORTE
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
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 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 YOGURT TORTE
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
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
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