Ingredients: |
Ingredients: 3/4 c. butter, softened
1 1/8 c. sugar, divided
3/4 tsp. finely shredded lemon peel
3/4 tsp. vanilla
9 eggs, separated
1 c. all-purpose flour
1/2 c. cornstarch
Filling:
24 oz. sour cream
1/2 c. sugar
1 T. cornstarch
Frosting:
Chocolate Buttercream (see recipe)
Topping:
2 c. fresh strawberries, washed and allowed to dry
Strawberry Glaze:
1/2 c. strawberry jelly
1 T. lemon juice
1 tsp. cornstarch
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Directions: |
Directions:Cream the butter and 3/4 c. sugar. When fluffy, add vanilla and lemon rind. Beat in egg yolks, one at a time. Mix the flour, cornstarch and salt and fold into butter mixture. With clean mixer beaters, beat the egg whites to soft peaks and gradually add 3/8 c. sugar, continuing to stiff peaks. Gently fold part of the egg whites into batter. Add the lightened batter to the egg white mixture. Spread 1/2 c. batter in the bottom of a sprayed, springform pan (10-inch) forming a very thin layer. Broil 5 inches from heat, 1 to 1 1/2 min. until lightly browned. Do not overbrown. Remove from the oven and carefully spread another 1/2 c. batter on the first layer; broil as before. Repeat until 5 layers have been broiled.
Sour cream filling: Mix sugar with cornstarch. Add to sour cream with 1 1/2 tsp. vanilla. Spread 1/2 of the sour cream mixture on top of the broiled fifth cake layer. Broil for 1 min. until the sour cream is set. Using the remaining batter, broil 5 more cake layers as before. Spread the remaining sour cream mixture on top and broil again until the top is set. Remove from the oven, and cool the torte 15 minutes on a wire rack. Remove the sides of the pan and cool the torte completely.
Prepare chocolate buttercream frosting (see recipe). Frost sides and 1 to 1 1/2-inch border around top of torte.
Topping: Stem strawberries and stand dry berries, tip up, on the unfrosted area of the torte.
Use remaining frosting in a decorator bag fitted with a star tip to create an outer rim for the top and to fill small spaces between the strawberries. If desired, a border of stars or shells may be added at the torte base.
Strawberry glaze: Mix jelly, lemon juice and cornstarch in a microwaveable cup. Cook and stir until mixture is thickened and clear. Cool to room temperature and spoon glaze over strawberries just before serving. |
This recipe for Strawberry Baumkuchen Torte is from