Berry Cream Torte
Why I Love This Recipe
Ingredients You'll Need
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
4 eggs, separated, room temperature
2 pints (about 4 cups or 2 pounds) fresh berries, cleaned (see notes below)
3 cups heavy or whipping cream
4 tablespoons confectioner's sugar
3/8 cup (6 tablespoons) orange-flavored liqueur, such as Grand Marnier or Cointreau
2 tablespoons water
For the cake: Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan. Sift the flour with the baking soda and half of the salt. (Half of 1/8 teaspoon is basically a pinch so you don't have to measure exactly). Place the butter and sugar in a large bowl and beat with an electric mixer until light and creamy. Add the egg yolks, one at a time, beating well after each addition. Add the sifted flour mixture and fold in until well incorporated.
In another bowl, beat the egg whites with the remaining salt until they hold soft peaks; fold into batter. Pour the batter into the cake pan and bake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Remove from oven and allow to cool on a baking rack for about 7 minutes, then remove cake from pan and place on rack until cooled completely.
For the Filling: Take 1 pint (2 cups) of the berries and purée in a processor until smooth. You should have about 1-1/2 cups of purée. Place in a large bowl. If using large berries such as strawberries, slice the remaining berries into wedges, otherwise keep them whole. In a large bowl, whip the cream and confectioner's sugar together. Remove a little more than half of the whipped cream and add to the purée, folding to incorporate.
To assemble: Slice the cake horizontally into 3 equal layers. Mix together the liqueur and water. Place the first cake layer on a serving plate; brush with one-third of the liqueur. Top with half of the berry cream, then scatter one-third of the berries over the cream. Repeat with the second layer of cake. For the top layer, brush the liqueur on the side of the cake layer that will be on the bottom, then turn over and place on top. Place the whipped cream on top, being certain to keep it billowy and fluffy, not an even spread. If desired, this could be done with a pastry bag with a fluted tip. Decorate the top with the remaining berries. Refrigerate until serving.
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