Strawberry Cinnamon Torte Recipes

CINNAMON TORTE

Steps:

• Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
• preheat oven to 375.
• With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
• Let rest 15 minutes.
• Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
• Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
• At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
• Whip the cream, vanilla and icing sugar together until stiff.
• Set about 1 1/2 cup aside for decorating the top of the Torte.
• Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
• Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
• Place a cherry on top of each rosette and sprinkler with chocolate curls.
• Refrigerate 4 hours or overnight.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

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.

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.