Strawberry Almond Chocolate Layer Torte Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. round baking pans with cooking spray; line with waxed paper. Spray the paper with cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times. , Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture. , Spread into prepared pans. Bake at 375° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely., In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer. , In a small bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.

Steps:

• Coat the bottom of three 9-inch cake pans with nonstick cooking spray and line with waxed paper; coat paper with cooking spray and dust with a little flour.
• Let egg whites stand in mixing bowl at room temperature for 30 minutes. Beat on medium speed until soft peaks form.
• Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Combine coffee and extracts.
• Sift flour, cocoa, soda, and salt together three times.
• Fold coffee mixture and flour mixture alternately into egg mixture.
• Spread batter into prepared pans and bake for 10-15 minutes at 375 degrees, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before inverting onto wire racks, peeling off paper, and cooling completely.
• Gently mash strawberries in a mixing bowl; stir in almond extract and fold in whipped topping.
• Place one cake layer on serving platter and top with half of filling; repeat layers and top with remaining cake layer.
• Beat cream in small mixing bowl until it begins to thicken.
• Combine powdered sugar and cocoa, add to cream, and beat until stiff peaks form.
• Frost top of cake with whipped cream, and garnish with almonds and sliced strawberries; chill for at least one hour before serving and refrigerate any leftovers.