Strawberry Torte
- Ready In:
- 12hrs 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 6 egg whites
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cream of tartar
- 1 1⁄2 cups sugar (for torte)
- 3⁄4 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 (1 pint) box fresh strawberries
- 1⁄4 cup sugar (for filling)
- 1⁄2 cup heavy cream, whipped
directions
- In large bowl, let egg whites warm to room temperature (one hour).
- Lightly grease bottom (not sides of 9-inch tube pan).
- Preheat oven to 450F.
- To make torte: with mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks form.
- Gradually beat in sugar, 1/4 c at a time, beating well after each addition.
- Continue beating until stiff peaks form.
- Beat in extracts.
- Spread eggwhite mixture evenly in prepared pan.
- Put pan in oven; turn off heat.
- Let stand in oven several hours or overnight.
- Do not open oven door.
- Run a small spatula around edge of torte;invert onto serving plate.
- Refrigerate several hours, or until well chilled.
- To make filling: Wash strawberries in cold water.
- Drain;hull.
- Reserve 5 larger berries for garnish.
- Slice remaining berries into medium bowl.
- Add sugar;stir gently.
- Set aside until ready to use.
- Split chilled torte in half crosswise.
- Spread bottom half with half of whipped cream;spoon on half the sliced berries.
- Top with other half of torte, cut side down.
- Spoon on rest of sliced berries and whipped cream.
- Garnish with whole berries.
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RECIPE SUBMITTED BY
Pebbles
Tampa, FL