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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Torte Recipe

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This recipe for Strawberry Torte is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. cream cheese
1 c. sugar
2. t. vanilla
1 1/3 c. heavy cream
2 T. 10x sugar
16 oz. of frozen strawberries
11/2 T. cornstarch
3 oz. Grand Marnier
2 1/2 pkgs. lady fingers
1 large pkg. of fresh strawberries
little water to mix the cornstarch
Directions:
Directions:
Defrost frozen strawberries and drain through a strainer to keep the juice. Set juice aside. Puree the strawberries with 1/4 c. sugar. Set aside. Soften the cream cheese. Whip with the vanilla and the 3/4 c. of sugar until light. Add the strawberry puree and whip until fully blended. In a separate bowl whip the heavy cream. Add slowly the 2 T. of 10x sugar and whip until stiff peaks. Fold the whipped cream into the strawberry mixture and set in the refrigerator while you prepare the pan. Put the Grand Marnier in a small bowl. Line a springform pan around the sides and the base with ladyfingers. Brush the ladyfinger with the Grand Marnier. Pour 1/2 the strawberry batter into the pan. Add a layer of ladyfingers and brush with Grand Marnier. Add the rest of the batter. Refrigerate while you prepare the fresh strawberries and the sauce. Cut the bottoms of the strawberries so they stand up on the torte. Wash and let dry. Mix the cornstarch with 1 T. of sugar and water to make a paste. Bring the strawberry juice to a boil in a saucepan. Add the cornstarch mixture in the water and add to the juice stirring constantly until the juice color returns and the cornstarch is cooked. Set in the refrigerator while you set the fresh berries on the torte. With a teaspoon, spoon the sauce over the berries and in-between to fill the spaces. If the sauce is to jelled, warm it a bit so it just flows. Refrigerate at least one day before serving.
Number Of Servings:
Number Of Servings:
12 or more
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Very fancy make ahead dessert.

 

 

 

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