Strawberry Torte

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Strawberry Torte
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Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation

Ingredients

for
16
For the dough
250 grams softened butter
250 grams sugar
1 packet Vanilla sugar
4 eggs
1 pinch salt
225 grams Pastry flour
30 grams cornstarch
2 teaspoons Baking powder
For filling 1
500 grams Strawberries
100 milliliters Raspberry juice
1 tablespoon lemon juice
4 sheets red gelatin
2 tablespoons raspberry Brandy
For filling 2
100 grams almonds (peeled, chopped)
1 tablespoon sugar
2 tablespoons rose liqueur
For filling 3
250 grams Whipped cream
6 sheets clear gelatin
2 eggs
100 grams sugar
3 tablespoons rose liqueur
1 packet Vanilla sugar
For the topping
200 grams powdered sugar
1 teaspoon Rose sugar
1 tablespoon rose liqueur
1 tablespoon water
2 tablespoons chopped Pistachio
How healthy are the main ingredients?
StrawberrysugarWhipped creamalmondsugarPistachio

Preparation steps

1.

Beat the butter with an electric mixer until fluffy and light. Mix in sugar, vanilla sugar and salt. Add the eggs one at a time and beat vigorously. Sift together flour, baking powder, and cornstarch into a bowl. Slowly fold into the butter mixture. Pour batter into a greased, floured springform pan and bake in a preheated oven at 200°C (approximately 400°F) for about 35-40 minutes. Remove from oven, let cool slightly and cut in half horizontally.

2.

Soak the gelatine (red and clear, each in their own bowl of cold water). For filling 1, rinse strawberries, drain, remove the stem and cut into quarters. Mix raspberry and lemon juice. Squeeze out the red gelatin and melt in a saucepan at low temperature. Mix with the juice and stir in the strawberries and raspberry liqueur. Place the first layer of cake into a springform pan with ring and spread the strawberry mixture on top.

3.

For filling 2, toast the almonds in a dry pan and mix with sugar and rose liqueur. Spread over the strawberries. For filling 3, whip cream until stiff. Beat the eggs with sugar and liqueur over a hot water bath until very creamy. Add the clear gelatin and continue to beat until it has dissolved and cooled. Fold in the whipped cream. and gently spread over the almond filling.

4.

Place the other half of the cake on top of the cream layer and press down slightly. For the topping, mix the icing sugar with liqueur, water and rose sugar. Spread on top of the cake and sprinkle with pistachios. Refrigerate at least 3 hours to set. Remove the ring, cut and serve in 16 parts.