All Time Best Summer Fruit Torte Recipe 415

Steps:

• 1. take your cake mix, bake the cakes as directed on the box after cakes are done, set aside to cool
• 2. while cakes are cooling, clean strawberries and take off the tops slice the strawberries so that when you use them they lay flat. set aside in refrigerater
• 3. now that you are done doing the strawberries, prepare the pudding as directed on package, except add less milk and some cool whip, this gives it a bit more fluffyness, the package will say this, if not just add about 1/4 cup milk and about half of one tub of cool whip
• 4. now that everything is ready, you can start to complete your tower
• 5. crumble the cake in your bowl or cake cover that is turned upside down on its stand and proceed like this
• 6. crumble the cake on the bottom,put some starwberry glaze on the cake spread it out on the layer, put pudding on top of glaze, then strawberries on top of the pudding, then cool whip on top of the strawberries, then repeat until you use all your ingredients.(with the two different cakes you use one then the other to make a beautiful tower) refrigerate for about 1 hour, and then it is ready to eat.

Steps:

• Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.

Steps:

• 1) Preheat oven to 350 . Butter an 8 or 9 inch round cake pan 2) With an electric mixer at medium speed beat butter until light. Beat in the sugar and vanilla until fluffy; beat in the eggs, one at a time. 3) In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until combined, no longer. 4) Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle with sugar and cinnamon. 5) Bake until the cake is a golden brown and baked through, about 45 minutes. 6) Cool in the pan on a wire rack. Serve at room temperature, cut into wedges. Variations: Marian Burros' original recipe calls for 12 purple plums, halved, pitted and arranged skin side up. Raspberries also work well. In Fall or winter, substitute sliced apples and fresh cranberries.

Steps:

• Mix water and vanilla extract together in a small bowl.
• Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
• Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
• Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
• Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.

Steps:

• For Nut crust:
• Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
• For Lime Filling:
• Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
• Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
• For Blackberry Sauce:
• Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
• For Assembly:
• Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
• Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.