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Strawberry Cream Torte Recipe
|Water||1⁄3 Cup (5.33 tbs)|
|Grand marnier/Triple sec /orange juice||6 Tablespoon|
|Unflavored gelatin||1 Tablespoon, powdered (1 Envelope)|
|Fresh strawberries||2 Pint, hulled, divided|
|Sugar||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Red food coloring||2 Drop (Optional)|
|Heavy cream||2 Cup (32 tbs), chilled|
|Sponge cake||1 Small|
|Vegetable cooking oil spray||1 (For The Wax Paper)|
|Strawberries||10 , unhulled (On The Small Side)|
|Red currant glaze||1⁄2 Cup (8 tbs) (Warm)|
|Heavy cream||1⁄2 Cup (8 tbs), chilled|
|Confectioners' sugar||2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
Calories 534 Calories from Fat 254
% Daily Value*
Total Fat 29 g44.4%
Saturated Fat 17.5 g87.4%
Trans Fat 0 g
Cholesterol 121.9 mg
Sodium 79.6 mg3.3%
Total Carbohydrates 63 g20.9%
Dietary Fiber 2.8 g11.2%
Sugars 48.8 g
Protein 5 g10.1%
Vitamin A 23% Vitamin C 134.5%
Calcium 8.5% Iron 6.2%
*Based on a 2000 Calorie diet
1 To make the syrup:In a small saucepan, bring the water and sugar to a full boil , stirring to dissolve the sugar.
2 Remove from the heat and add the Grand Marnier. Pour into a small bowl and cool completely.
3 To make the filling: In a small bowl, sprinkle the gelatin on top of the water .
4 Let stand until the gelatin absorbs the water, about 5 minutes.
5 In a food processor or blender, puree 1 pint of the strawberries . (This works best by dropping the hulled berries through the feed tube or lid with the machine running.) You should have 1 cup of puree.
6 In a medium-size, nonreactive saucepan,transfer the puree and stir in the softened gelatin, sugar, and lemon juice.
7 Cook over medium-low heat, stirring constantly, just until the gelatin is dissolved,for about 2 minutes. Do not simmer. Stir in the food coloring, if using.
8 Transfer to a large bowl set in a larger bowl of ice water. Let stand, stirring often, until cool and thickened, but not set. Remove from the ice water.
9 In a chilled medium bowl,beat the cream until very stiff. Stir about one fourth of the cream into the strawberry puree, then fold in the remaining cream.
10 To assemble: Using a long serrated knife, cut the cake horizontally into 2 equal layers (do not trim off the top crust). Using an 8-inch-diameter plate or cake pan as a guide, trim each layer into an 8-inch round.
11 Grind the trimmings in a food processor or blender to make cake crumbs. Transfer to a bowl and cover with plastic wrap.
12 Lightly oil a 9-inch springform pan. Place the top layer, top crust down, in the pan.
13 Drizzle and brush with half of the orange syrup. Spread half of the filling over the cake, being sure it flows around the sides of the cake.
14 Slice the remaining pint of strawberries and arrange over the filling. Top with the second layer, and drizzle with the remaining syrup.
15 Spread with the remaining filling. Cover tightly with plastic wrap and refrigerate until the filling is chilled and set, at least 4 hours or overnight.
16 Run a sharp knife around the inside of the springform pan and remove the sides. Press the reserved cake crumbs onto the sides of the cake.
17 In a chilled medium bowl, beat the cream with the confectioners' sugar and vanilla until stiff.
18 Transfer to a pastry bag fitted with a 9/16-inch-wide open star tip such as Ateco Number 825.
19 Pipe 10 large rosettes around the top circumference of the cake. Top each rosette with a glazed strawberry.
20 Serve chilled.