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Berries 'n' Cream Torte

By: Tina Sawchuk  
"It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 185 people have saved this

Prep Time:
40 Min
Cook Time:
10 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1/2 cup sugar
  • 4 1/2 teaspoons confectioners' sugar
  • 4 1/2 teaspoons cornstarch
  • 3 cups heavy whipping cream
  • 4 cups sliced fresh strawberries
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries

Directions

  1. 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.
  2. 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.
  3. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2007 by Sarah Jane 
Just made this, and we haven't eaten it yet, but it really looks beautiful and i think it's... MORE

 
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