BERRY CREAM TORTE
Fresh berries are the delicious topper for luscious layers of cake and a filling of fluffy whipped topping and frosting.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
- In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
- In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 2 1/2 g
BERRIES & CREAM TORTE
It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.-Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 572 calories, Fat 39g fat (23g saturated fat), Cholesterol 158mg cholesterol, Sodium 354mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 5g protein.
BERRIES 'N' CREAM
"This couldn't be a simple or more delicious dessert," says Lucille Terry, Frankfort, Kentucky. "It's also versatile#151;you can drizzle the delightful dressing over strawberries or use it as a fruit dip for a summery snack."
Provided by Taste of Home
Categories Appetizers Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 3
Steps:
- In a small bowl, combine sour cream and brown sugar; stir until smooth. Chill until serving. Use as a dip for whole strawberries or drizzle over a bowl of sliced berries. Store in the refrigerator.
Nutrition Facts : Calories 104 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 16mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
BERRIES 'N' CREAM TORTE
With delicate cookie layers, sweetened whipped cream and fresh berries, it's easy to see why this fruity dessert always impresses dinner guests. You can substitute the berries for other fruits like bananas or peaches. I found this recipe on the Taste of Home website. Please note: time does not include 4 hour chill time.
Provided by Crafty Lady 13
Categories Low Protein
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
- Line two baking sheets with parchment paper or greased aluminum foil; draw two 9-3/4 inch circles on each. (If you have smaller baking sheets, you can do one circle per sheet and bake in batches.) Divide dough into four equal balls. Pick up one of the dough balls and shape it into a hamburger patty shape. Place the dough down in the center of one of the drawn circles and dust with flour. Press and shape the dough with your hands until the dough is within 1/4 inch of the edge of your circle. Put in oven as you continue making the other layers. Bake at 350° F for 8-10 minutes or unil edges are golden brown. Remove to wire racks to cool completely.
- Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble: place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 573.4, Fat 38.8, SaturatedFat 23.7, Cholesterol 157.4, Sodium 302.1, Carbohydrate 54.3, Fiber 3.5, Sugar 31.6, Protein 5.3
BERRIES 'N' CREAM TORTE
It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.
Provided by Allrecipes Member
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
- Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
- Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 574.8 calories, Carbohydrate 54.8 g, Cholesterol 153.2 mg, Fat 38.8 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 23.7 g, Sodium 306.9 mg, Sugar 32.2 g
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