Strawberry Cream Torte

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Strawberry Cream Torte
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Health Score:
4,5 / 10
1 hr
ready in 5 h. 20 min.
Ready in


For the Shortbread
150 grams Pastry flour
75 grams cold butter
40 grams sugar
1 pinch salt
1 egg
For the Sponge Cake
4 egg yolks
75 grams sugar
1 Tbsp Vanilla sugar
4 egg whites
40 grams Pastry flour
40 grams cornstarch
5 Tbsps Strawberry Jam (For painting)
6 centiliters Orange liqueur (for impregnating)
For the Strawberry Cream
300 grams Double cream
200 grams Strawberry puree
100 grams powdered sugar
3 Tbsps lemon juice
100 milliliters Whipped cream
For the Garnish
400 milliliters Whipped cream
2 packets whipped cream stabilizer
30 grams sugar
6 whole Strawberries (stemmed and halved)
20 grams chopped Pistachio
How healthy are the main ingredients?
Whipped creamWhipped creamsugarsugarsugarPistachio

Preparation steps


For the shortbread: Mound the flour on the work surface, mix with sugar and salt and make a well in the center of the flour. Cut the cold butter into small pieces. Add the butter and the egg to the well. Use a pastry cutter or 2 table knives to work the dough until it resembles a coarse meal. Press the dough into a ball with your hands. Wrap in plastic and refrigerate about 30 minutes.


Preheat the oven to 180°F (approximately 350°F)..


Roll out the dough between 2 sheets of parchment or waxed paper using the bottom of a springform pan as a guide. Transfer to the springform pan. Prick the crust with a fork several times. Bake "blind" for about 20 minutes. Remove from the oven and let cool.


For the sponge cake: Grease the bottom of a springform pan. Beat the yolks with the sugar and vanilla sugar until thick and light in color. Beat the egg whites until foamy then add the remaining sugar and beat until glossy and able to hold firm peaks. Fold the egg whites into the yolk mixture. Sift together flour and cornstarch over the egg mixture and fold together just until blended. Spread the batter in the pan and bake for about 30 minutes or until a toothpick inserted near the center comes out clean.


Remove the sponge cake from the oven, allow to cool briefly, then unmold onto a cooling rack to cool completely. Cut into three even layers.


For the strawberry cream: Beat the double cream, strawberry purée, powdered sugar and lemon juice until stiff.


Place the shortbread in a cake ring and spread with strawberry jam. Add a layer of sponge cake, brush with 1/3 of the orange liqueur, and spread with half the strawberry filling. Add another layer of sponge cake, brush with 1/3 of the orange liqueur and spread the remaining filling in an evenly. Add the third layer of sponge and brush with remaining orange liqueur. Chill until firm, at least 2 hours in the refrigerator.


To garnish: Remove the torte from the cake ring. Whip the cream with the stabilizer and sugar to stiff peaks. Spread the cream in an even layer over the tops and sides of the cake. Use a pastry bag with a star tip, to decorate the top of the cake. Add halves strawberries and sprinkle with pistachios.