Berries 'n' Cream Torte Recipe

Ingredients

• 1 cup butter, 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

• 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 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.
• 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. Yield: 12 servings.

Berries 'n' Cream Torte published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p213