Lithuanian Strawberry Torte Recipes

LITHUANIAN STRAWBERRY TORTE

Steps:

• In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy.
• Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes.
• Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture.
• Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks.
• Fold into creamed mixture.
• Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans.
• Bake at 350 till done, about 20 minutes.
• Cool 10 minutes; remove from pans.
• Cool on rack.
• Whip cream and vanilla just to soft peaks.
• Place a cake layer on serving plate.
• Spread with currant jelly and then with 1 cup of the whipped cream.
• Sprinkle with 2 tablespoons pecans.
• Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans.
• Gently place atop first layer.
• Carefully top with third layer.
• Frost top and sides with remaining whipped cream; coat sides with remaining pecans.
• Using tip of a small spoon, dot top with remaining strawberry preserves.

STRAWBERRY TORTE

Steps:

• Whip cream cheese, sugar, and vanilla together.
• In seperate bowl, whip all-purpose cream until stiff peaks form.
• Fold whipped cream into cream cheese mixture.
• Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
• Pour 1/2 of filling into pan, then a layer of Lady Fingers.
• Top with remaining filling.
• Topping:.
• Strain berries and set aside, reserving juice.
• In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
• Spread strawberries on top.
• Refrigerate and serve when throughly chilled, removing springform pan.

STRAWBERRY TORTE

Steps:

• Preheat the oven to 325°F.
• *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
• Cream the butter and the 1/2 cup of sugar.
• Add the egg yolks and vanilla, mixing well.
• In a seperate bowl, mix together the flour, salt and baking powder.
• Blend the dry ingredients and milk alternately into the butter mixture.
• Pour the batter into the prepared pan and set aside.
• With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
• Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
• Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
• *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
• Cool the torte completely.
• Whip the cream and sweeten to taste.
• *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
• Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
• This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!

SCHAUM STRAWBERRY TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. , Preheat oven to 300°. Add vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread into a greased 10-in. springform pan. Bake 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall)., Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

STRAWBERRIES & CREAM TORTE

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.