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Berries 'n' Cream Torte Recipe

Berries 'n' Cream Torte Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 10 min. + chilling YIELD:12 servings

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

  • 1. 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.
  • 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° 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 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.

Wine Pairings

Sweet White Wine

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