Berries Cream Torte Recipes

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BERRY CREAM TORTE



Berry Cream Torte image

Fresh berries are the delicious topper for luscious layers of cake and a filling of fluffy whipped topping and frosting.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 containers Betty Crocker™ Whipped fluffy white frosting
1 container (8 oz) frozen whipped topping, thawed
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/4 cup seedless strawberry jam
1 tablespoon orange juice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
  • In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
  • In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 2 1/2 g

BERRIES & CREAM TORTE



Berries & Cream Torte image

It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.-Tina Sawchuk, Ardmore, Alberta

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING:
1/2 cup sugar
4-1/2 teaspoons confectioners' sugar
4-1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Nutrition Facts : Calories 572 calories, Fat 39g fat (23g saturated fat), Cholesterol 158mg cholesterol, Sodium 354mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 5g protein.

FRESH FRUIT TORTE



Fresh Fruit Torte image

Make and share this Fresh Fruit Torte recipe from Food.com.

Provided by sweetdelicates

Categories     Tarts

Time 34m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, softened and sliced
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
fresh strawberries, kiwi slices, blueberries, raspberries
1 (6 ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
whipped cream, for garnish (I make my own)

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.( you may do this as individuals as well).
  • For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
  • For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
  • Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream if desired.

Nutrition Facts : Calories 497.8, Fat 27.2, SaturatedFat 16.4, Cholesterol 77, Sodium 94.5, Carbohydrate 60.4, Fiber 0.7, Sugar 40.6, Protein 4.3

BLUEBERRY TORTE SQUARES



Blueberry Torte Squares image

Super healthy blueberries star in this family-favorite dessert. Can't find fresh blueberries? Frozen work just as well. -Michele Raines, Lyndonville, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

2/3 cup butter, softened
3 tablespoons plus 1/2 cup sugar, divided
1-1/4 cups all-purpose flour
1 package (8 ounces) reduced-fat cream cheese
1 cup confectioners' sugar
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
2 tablespoons cornstarch
3/4 cup cold water
3 cups fresh blueberries

Steps:

  • In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes. , Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature., Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.

Nutrition Facts : Calories 178 calories, Fat 9g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 76mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

HIDDEN BERRY CREAM CHEESE TORTE



Hidden Berry Cream Cheese Torte image

Make and share this Hidden Berry Cream Cheese Torte recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup unsalted butter, cut into small pieces and chilled (12 tablespoons)
2 large egg yolks
1 teaspoon pure vanilla extract
1/3 cup thick jam or 1/3 cup cherry jam
9 ounces cream cheese, at room temperature
8 ounces cottage cheese, at room temperature
3/4 cup sugar
1/4 teaspoon salt
ground cinnamon, a pinch
freshly grated nutmeg, a pinch
2 large eggs, at room temperature
powdered sugar, for dusting

Steps:

  • Get ready: butter a 9-inch springform pan, dust the inside with flour and tap out the excess; place on a baking sheet lined with parchment paper or a silicone mat.
  • Make the crust: add flour, sugar, and salt in a food processor; pulse just to blend.
  • Toss in the pieces of butter and pulse until the mixture resembles coarse meal.
  • In a small bowl, stir the egg yolk and vanilla together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds-restrain yourself, and don't allow the dough to form a ball.
  • Turn the dough out onto a work surface; if you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate for about 20 minutes before rolling.
  • Or simply press the dough into the pan; the dough should come about 1 ½ inches up the sides of the springform; refrigerate for at least 30 minutes.
  • Center oven rack; preheat oven to 375°.
  • Fit a piece of buttered foil against the crust, covering it completely; fill the crust lightly with rice, dried beans, or pie weights and slide the sheet into the oven; bake crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so-your don't want the crust to get too brown; transfer to a rack to cool while you make the filling.
  • Lower oven temperature to 350°.
  • Make the filling: stir the jam and spread it over the bottom of the crust-it is ok to do this while the crust is still warm.
  • Add the cream cheese and cottage cheese into the food processor; process, scraping down the sides of the bowl a few times, for 2 minutes, until you have a smooth satiny mix.
  • Add in the sugar, salt, and spices; process for another 30 seconds.
  • With the machine running, add the eggs and process, scraping down the bowl as needed, for a final minute.
  • Pour filling over the jam.
  • Bake for 60-70 minutes, or until the filling is uniformly puffed and no longer jiggly.
  • Gently transfer the springform pan to a cooling rack and let the torte cool to room temperature, during which time the filling will colapse into a thin, elegant layer.
  • Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform.
  • If the sides of the crust extend above the filling and you don't like this look, very gently saw off the excess crust using a serrated knife.
  • Chill the torte slightly or thoroughly before serving and, if you like, dust the top with powdered sugar.

Nutrition Facts : Calories 582.3, Fat 32.1, SaturatedFat 18.5, Cholesterol 178.7, Sodium 386.3, Carbohydrate 63.9, Fiber 0.9, Sugar 39.7, Protein 10.6

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

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.

BERRIES 'N' CREAM TORTE



Berries 'n' Cream Torte image

It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.

Provided by Allrecipes Member

Time 50m

Yield 12

Number Of Ingredients 13

1 cup butter (no substitutes), softened
1 cup sugar
2 large eggs eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
4 ½ teaspoons confectioners' sugar
4 ½ teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries

Steps:

  • In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  • Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
  • Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Nutrition Facts : Calories 574.8 calories, Carbohydrate 54.8 g, Cholesterol 153.2 mg, Fat 38.8 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 23.7 g, Sodium 306.9 mg, Sugar 32.2 g

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