Time 1h10m Number Of Ingredients 14 Steps:
Preheat the oven to 350° Fahrenheit. Grease the bottom of an 11" tart pan and lightly sprinkle with some flour. Be sure not to grease the sides of the tart pan as this will interfere with the batter rising. Use a large mixing bowl and a hand mixer and beat the softened butter, sugar, vanilla extract, and salt together on high speed until smooth. About 2-3 minutes. Reduce the speed to low and add in one egg at a time. Allow each egg to fully incorporate into the batter before adding the next egg. Slowly add the milk into the batter. Beat on low until the milk is well combined. Add the flour and baking powder to the batter and continue to beat on low speed. Use a spatula to scrape the sides. Beat until the dry ingredients are well combined. Pour batter into the tart pan. Use a spatula to spread the batter evenly. Bake for 20 minutes. Remove from the oven and transfer onto a cooling rack. Remove from the tart pan and allow it to cool completely. Use a medium mixing bowl and combine instant pudding with heavy whipping cream. Use a hand mixer and whisk until the mixture is creamy. Set aside. Use a small bowl and whisk 1 tablespoon cornstarch with 1/4 cup of water until there are no lumps. Set aside. Use a small saucepan and bring a ¼ cup of water and ½ cup of sugar to a boil. Once the water has reached a boil, reduce the heat to medium and whisk in the liquid cornstarch into the boiling sugar water. Whisk continuously for about 3-5 minutes until the mixture becomes thick and syrupy. Remove from heat and set aside. Once the cake has fully cooled. Spread the pudding cream mixture with a spatula or cake spreader evenly across the cake. Top the filling with sliced strawberries. Use a pastry brush to glaze the strawberries. Allow to harden for 30 minutes.
Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture. Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes. Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners’ sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside. Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners’ sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool. Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.
Yield 12 Number Of Ingredients 7 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.
Time 2h Yield 4 tarts Number Of Ingredients 18 Steps:
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don’t stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don’t be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Time 2h30m Number Of Ingredients 8 Steps:
Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan. Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
Time 1h5m Yield 12 servings. Number Of Ingredients 7 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.
Time 45m Yield 12 serving(s) Number Of Ingredients 8 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.
Time 1h40m Yield 1 torte, 10-12 serving(s) Number Of Ingredients 13 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!
More about “strawberry torte recipes”
Time 1h30m Number Of Ingredients 9 Steps:
Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides. Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined. Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don’t worry if a few strawberries peep through. Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked. Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.
