Strawberry Torte

"This luscious dessert is perfect for the beginner and looks like a masterpiece!! As a light dessert, it's ideal after a big meal! This recipe is from In Good Taste by Elms College."
 
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photo by sharflan photo by sharflan
photo by sharflan
Ready In:
1hr 40mins
Ingredients:
13
Yields:
1 torte
Serves:
10-12

ingredients

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directions

  • 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!

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Reviews

  1. WOW! We really loved this! And this was so simple to make and looks very impressive. I used whole walnuts but next time will used coarsely chopped ones, as it was a bit difficult to cut cause you can't see where the walnuts are. One gripe, it does not serve 10-12...5 of us finished it in one sitting, lol. Thank you!
     
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RECIPE SUBMITTED BY

Born and raised in Vermont, I now reside on the western border of Toronto, Ontario. It's beautiful here! With 5 children grown and gone, I have lots of time in my kitchen - just my husband & I to feed!! It keeps the neighbors happy as I'm constantly knocking at door's with a plate of goodies in hand! Previously a teacher of theraputic crafting & a chocolatier (Sweet Impressions in NB doing molds, carvings & individual chocolates), I am now designing needlework and loving it! I have a large cupboard of cookbooks, downsized when I moved into this condo (I did have an actual CLOSET of cookbooks!) I think nothing of curling up with a good cookbook read! My children enjoy the same and have large and varied collections of their own. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-NoPhoto-Participant.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/cws3.png" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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