Best 3 Strawberries Cream Torte Recipes
Indulge in a delightful culinary journey with our luscious Strawberries and Cream Torte. This exquisite dessert combines layers of moist sponge cake, velvety cream filling, and fresh, vibrant strawberries, creating a symphony of flavors and textures that will tantalize your taste buds.
In this article, we present a collection of recipes that will guide you through the art of crafting this delectable torte. From the delicate sponge cake base to the rich and creamy filling, and the vibrant strawberry topping, each step is meticulously explained, ensuring success for bakers of all skill levels.
Whether you're a seasoned baker looking to impress your loved ones with a stunning dessert, or a novice eager to explore the world of baking, our recipes will equip you with the knowledge and techniques needed to create a Strawberries and Cream Torte that is both visually stunning and utterly delicious.
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.
PECAN TORTE WITH STRAWBERRIES AND CREAM
Categories Cake Milk/Cream Egg Dessert Bake Passover Strawberry Pecan Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Pulse pecans, cake meal, and 3 tablespoons sugar in a food processor until nuts are very finely chopped.
- Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in lemon zest and juice.
- Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 5 tablespoons sugar and beat until whites just hold stiff, glossy peaks.
- In 3 batches, alternately fold nut mixture and whites into yolk mixture. Spoon batter into ungreased pan and smooth top.
- Bake cake in middle of oven until golden and a tester comes out clean, about 1 hour. Cool in pan, upside-down, 2 hours. (If pan has "legs," stand it on those. Otherwise, invert pan over neck of a bottle.)
- Turn pan right side up, then run a long thin knife around outer edge of cake with a smooth (not sawing) motion. Loosen center in same manner. Remove outer rim of pan and run knife under bottom of cake to release. Invert cake onto a cake plate.
- Beat cream with remaining tablespoon sugar until it just holds stiff peaks. Spread evenly over top and sides of cake and arrange strawberries on top. Serve chilled.
STRAWBERRIES AND CREAM FLAN/TORTE
Steps:
- Cream butter and sugar in small bowl until fluffy; beat in egg and vanilla. Mix in flour and salt. Spread batter evenly in greased and floured flan pan. Bake at 350 degrees F until cake is golden and springs back when touched, about 14 minutes. Cool on a wire rack; remove from pan when completely cool. Make pastry cream. Place cake on serving plate; pread pastry cream in center. Arrange fruit in a decorative pattern over pastry cream. Refrigerate until serving time. Garnish with whipped cream when serving. NOTE: Any fresh or canned drained fruit can be used in this recipe.
Tips:
- For the sponge cake layer, whip the egg yolks and sugar until thick and pale yellow. This will help create a light and airy texture.
- Fold the egg whites into the yolk mixture gently. Overmixing will deflate the egg whites and result in a denser cake.
- Bake the cake at a moderate temperature (350°F) for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before assembling the torte. This will help prevent the cake from breaking.
- For the cream filling, whip the heavy cream until stiff peaks form. This will help create a light and fluffy filling.
- Spread the cream filling evenly over the cooled cake layer.
- Top the cream filling with sliced strawberries.
- Chill the torte for at least 30 minutes before serving. This will help the flavors to meld together.
Conclusion:
This Strawberries and Cream Torte is a delicious and impressive dessert that is perfect for any occasion. The light and airy sponge cake layer, the creamy filling, and the fresh strawberries combine to create a truly unforgettable dessert. With its beautiful presentation and delicious flavor, this torte is sure to be a hit with everyone who tries it.
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