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Strawberry Cream Filled Graham Cracker Torte Recipe
|Egg yolks||8 (About 3/4 Cup)|
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs) (About 20 Graham Crackers)|
|Baking powder||1 Teaspoon|
|Very finely chopped pecans||1 Cup (16 tbs)|
|Egg whites||8 , beaten to stiff, not dry, peaks (About 1 Cup)|
|Strawberries||2 Cup (32 tbs), rinsed, hulled, and cut in halves|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped to soft peaks|
Serving size: Complete recipe
Calories 3420 Calories from Fat 2554
% Daily Value*
Total Fat 298 g458%
Saturated Fat 81.6 g408.1%
Trans Fat 0 g
Cholesterol 1809.5 mg
Sodium 1112.8 mg46.4%
Total Carbohydrates 149 g49.7%
Dietary Fiber 30.1 g120.3%
Sugars 86.8 g
Protein 76 g151%
Vitamin A 108.7% Vitamin C 350.6%
Calcium 92% Iron 64.5%
*Based on a 2000 Calorie diet
Mix graham cracker crumbs and baking powder together.
Folding until blended after each addition, add the crumb mixture and pecans in fourths to egg yolk mixture.
Fold beaten egg whites into egg yolk-crumb mixture.
Turn into an ungreased 9-inch springform pan and spread evenly to edges.
Bake at 350Â°F 25 minutes; reduce oven temperature to 325Â°F and bake 25 to 30 minutes, or until torte tests done.
Cool torte in pan on wire rack.
Meanwhile, lightly toss strawberries and 1/4 cup sugar together; refrigerate about 30 minutes; drain.
Remove torte from pan.
Using a long thin sharp knife, cut a 1-inch crosswise layer from top of torte, then from this cut a 1/2 inch thick ring from edge of layer and replace this ring on torte.
Fill cavity with drained sweetened berries and spread 'with whipped cream.
Put trimmed layer on top.
Spread Semisweet Chocolate Frosting, below, over sides and top-of torte.
Refrigerate until ready to serve.