Strawberry Torte Recipes

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.

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. , Preheat oven to 300°. Add vinegar, vanilla and salt to egg whites; 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., Spread into a greased 10-in. springform pan. Bake 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall)., Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

Steps:

• In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake., Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 28-33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly., Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers. Store in the refrigerator.

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.

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 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!

Steps:

• In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze., Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture., Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight., Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan.

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.

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.

Steps:

• Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
• Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
• Alternately add flour and milk.
• Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
• Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
• Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
• Prepare glaze according to directions cooling slightly and pour over.

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 9-in. springform pan. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth. Beat in confectioners' sugar; fold in whipped topping. , Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 in. of edges; top with cream cheese mixture. Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set. , Drizzle with remaining fudge topping. Serve immediately.