Best 2 Cranberry Cream Torte Recipes

Indulge in a delightful culinary journey with our tantalizing Cranberry Cream Torte, an exquisite dessert that harmonizes sweet and tangy flavors with a creamy, velvety texture. This delectable torte comprises layers of moist, tender cake, luscious cranberry filling, and a cloud-like cream cheese frosting, culminating in a symphony of flavors and textures that will leave you craving for more.

This Cranberry Cream Torte recipe entices bakers of all skill levels with its detailed instructions and helpful tips, guiding you through each step of the process to ensure success. Embark on a sensory adventure as you create the moist cake layers infused with aromatic spices, the vibrant cranberry filling bursting with tart-sweet notes, and the velvety cream cheese frosting that adds a touch of richness and elegance.

Here are our top 2 tried and tested recipes!

CRANBERRY CREAM TORTE

Cranberry Cream Torte image

We just love the contrast of flavors in this delightful recipe. There's just the right amount of sweetness to play off of the tart berries. Very tasty, indeed!

Provided by Carol Junkins

Categories Fruit Desserts

Time 1h25m

Number Of Ingredients 8

Ingredients

3 c fresh cranberries ~ can also use frozen right out of the freezer
3/4 c sugar
2 medium eggs
1 c sugar
1 stick margarine (softened) or butter
1 c all-purpose flour
pinch salt
1/2 c walnuts

Steps:

1. Put three cups cranberries in a round pie plate greased, and sprinkle with 3/4 cup sugar.
2. Beat two eggs in a bowl and add one cup of sugar, one stick margarine melted, one cup of flour, pinch of salt and walnuts (if desired) and pour over cranberries.
3. Bake at 300 degrees for 70 minutes or 325 degrees for 60 minutes.
4. Add whipped topping when cool.

CHRISTMAS CRANBERRY, PEAR AND WALNUT TORTE WITH CREAM CHEESE-ORANGE FROSTING

Christmas Cranberry, Pear and Walnut Torte with Cream Cheese-Orange Frosting image

Categories Cake Food Processor Mixer Cheese Dairy Egg Fruit Nut Dessert Bake Christmas Cream Cheese Cranberry Orange Pear Walnut Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 15

Ingredients

2 3/4 cups chopped toasted walnuts
1 cup all purpose flour
1/2 cup plain dry breadcrumbs
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
6 large eggs
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 cup (2 sticks) unsalted butter, melted, lukewarm
1/2 cup fresh or frozen cranberries
Cream Cheese-Orange Frosting
Poached Pears with Cranberry Puree

Steps:

Position rack in center of oven; preheat to 375°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour waxed paper; tap out excess flour.
Blend 2 cups walnuts and flour in processor until walnuts are finely ground. Add breadcrumbs, orange peel, spices and salt. Using on/off turns, process just until blended.
Using electric mixer, beat eggs in large bowl until frothy. Gradually beat in 1 cup sugar and brown sugar. Continue beating until mixture is thick and triples in volume, about 6 minutes.
Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate). Divide batter between prepared cake pans; smooth tops. Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes onto racks; cool completely. Remove waxed paper.
Toss cranberries with remaining 1/2 cup sugar in small bowl to coat. Transfer berries to plate. Cover and freeze. (Can be prepared ahead. Wrap each cake layer separately in plastic. Freeze cake layers and sugarcoated cranberries up to 1 week.)
Place 1 cake layer on platter. Spread with 1 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of torte. Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears in concentric circles atop torte. (Torte can be frosted 1 day ahead. Cover torte; chill. Let torte stand 30 minutes at room temperature before serving.)
Rewarm cranberry puree in small saucepan over medium heat. Brush some puree over pears. Transfer remaining puree to bowl.
Garnish torte with frozen sugarcoated cranberries. Serve torte with puree.

Tips:

Use fresh cranberries: Fresh cranberries will give your torte the best flavor. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
Don't overcook the cranberries: The cranberries should be cooked until they are just tender, but not mushy. If you overcook them, they will lose their flavor and texture.
Use a good quality cream cheese: The cream cheese is the base of the torte, so it's important to use a good quality cream cheese. Look for a cream cheese that is smooth and creamy, and avoid cream cheese that is grainy or lumpy.
Chill the torte before serving: Chilling the torte before serving will help it set and make it easier to slice.

Conclusion:

This cranberry cream torte is a delicious and festive dessert that is perfect for any occasion. The cranberry filling is tart and tangy, while the cream cheese filling is smooth and creamy. The combination of flavors is simply irresistible. If you are looking for a special dessert to impress your guests, this cranberry cream torte is definitely the way to go.