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Berries 'n' Cream Torte Recipe

Berries 'n' Cream Torte Recipe photo by Taste of Home

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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

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Berries 'n' Cream Torte Recipe

Prep: 40 min. Bake: 10 min. + chilling

Yield: 12 Servings

40 10 50

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.

Nutritional 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.

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Berries 'n' Cream Torte

Berries 'n' Cream Torte

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Reviewed on Aug. 08, 2010 by tweety1216

Also, because there is so much cream, I put an extra layer of cream on top of the berries before the next layer of cookie. It holds it together better and softens the cookie just enough so it won't crumble.

Reviewed on Aug. 08, 2010 by tweety1216

I used a 9 inch round cake pan so all the cookie layers were exactly the same size. It was a hit for our company cookout :)

Reviewed on Jun. 28, 2010 by greeno86

We sliced with a serated knife with no problems at all.

Reviewed on Jun. 28, 2010 by greeno86

I have made this recipe twice and both times brought rave reviews and many requests for the recipe. it is easy to make, beeutiful to look at and tasty too. Can't beat that.

Reviewed on Jun. 24, 2010 by gingera

How do you cut it without it crumbling? It is beautiful and I'm sure it tastes great.