Berries N Cream Torte Recipes

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STRAWBERRIES & CREAM TORTE



Strawberries & Cream Torte image

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

2 large eggs, separated
1/4 cup butter, softened
1/2 cup plus 1/2 teaspoon sugar, divided
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
ASSEMBLY:
2 cups heavy whipping cream
1 pint fresh strawberries, hulled and sliced
1/2 teaspoon sugar
Additional fresh strawberries

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.

BERRY BLITZ TORTE



Berry Blitz Torte image

This cake may look difficult to make but it's easy! If I can make it, so can you! You can use any berries that you want and you can use your own recipe for pastry cream instead of the cheater's version. I leave the almonds off. A King Arthur Flour recipe.

Provided by Lvs2Cook

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 cup butter
1/2 cup sugar
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla
3 tablespoons milk
1 teaspoon baking powder
1 cup flour
4 large egg whites
3/4 cup sugar
1/2 cup sliced blanched almond
1/2 teaspoon cinnamon
1 tablespoon sugar
1 (3 ounce) box instant vanilla pudding
2 teaspoons vanilla
1 3/4 cups light cream or 1 3/4 cups heavy cream
fresh berries, of your choice use as many as you would like

Steps:

  • Preheat oven to 350º. Lightly grease 2 8" round pans.
  • In a medium mixing bowl, cream the butter, sugar, salt, and egg yolks together.
  • Beat in vanilla, milk, baking powder, and flour.
  • Spread the mixture in the prepared pans. The batter will barely cover the bottom of the pans; that's OK.
  • Beat the egg whites until light; gradually add the 3/4 cup sugar and continue to beat until the meringue is smooth, glossy and somewhat stiff. Do NOT beat until there are stiff points.
  • Spread the meringue on the batter in the pans and sprinkle with the almonds, cinnamon and sugar.
  • Bake for 30 minutes, until lightly browned.
  • Remove from oven and cool in pans for 15 minutes. Loosen edges and gently turn them out onto racks with the meringue on top. If some of the almonds fall off, just sprinkle them back on top.
  • Mix pudding, vanilla, and cream together until thick.
  • Place one of the cake layers, meringue side up, on a serving plate.
  • Spread with all the pastry cream.
  • Add a layer of berries.
  • Top with second layer, meringue side up.
  • Decorate top with berries if desired.
  • Serve immediately or refrigerate until serving time.

Nutrition Facts : Calories 525.5, Fat 28.9, SaturatedFat 15, Cholesterol 170.8, Sodium 411.1, Carbohydrate 59.5, Fiber 1.4, Sugar 43.6, Protein 8.5

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

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

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