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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.—Tina Sawchuk, Ardmore, Alberta

12 ServingsPrep: 40 min. Bake: 10 min. + chilling

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

2 of 2

Berries 'n' Cream Torte (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 572 calories, 39 g fat (23 g saturated fat), 158 mg cholesterol, 354 mg sodium, 54 g carbohydrate, 4 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.