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.
VENETIAN CREAM TORTE RECIPE
Provided by [email protected]
Number Of Ingredients 9
Steps:
- Sift flour once, measure, add cocoa, baking soda and salt and sift again. Cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add dry ingredients alternately with buttermilk, beating after each addition until smooth. Bake 16-18 minutes in greased and floured 8" or 9" cake pan at 350 degrees. Cut layers in half using string or sharp knife. Frosting: 1/2 c. sugar 1/2 c. flour 1/2 tsp. salt 1 2/3 c. milk 1 c. whipping cream (not whipped) 1 c. butter 1 tsp. vanilla 1 1/2 c. XXXX sugar Combine sugar, flour and salt in a heavy saucepan. Add the milk gradually, stirring constantly. Add cream and cook and stir over moderate heat until smooth and thick. Chill. Cream butter and vanilla with 1/2 of XXXX sugar using electric mixer. When mixture is smooth and fluffy, add chilled cream mixture alternately with remaining XXXX sugar.
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