Strawberry Bavarian Torte Recipes

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

Steps:

• Make the shortbread:
• In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough. Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden. Let the shortbread cool and chill it in the pan for 15 minutes.
• Make the Bavarian:
• In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water (do not add ice), and stir the mixture until it is just cool but still liquid. In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
• Pour the Bavarian into the springform pan and chill it, covered, for 4 hours, or until it is set. The cake may be made 1 day in advance and kept covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled., Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. , Preheat oven to 300°. Add vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread into a greased 10-in. springform pan. Bake 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall)., Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

Steps:

• Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
• Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
• Alternately add flour and milk.
• Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
• Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
• Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
• Prepare glaze according to directions cooling slightly and pour over.

Steps:

• Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
• Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
• Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
• Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.

Steps:

• Preheat the oven to 325°F.
• *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
• Cream the butter and the 1/2 cup of sugar.
• Add the egg yolks and vanilla, mixing well.
• In a seperate bowl, mix together the flour, salt and baking powder.
• Blend the dry ingredients and milk alternately into the butter mixture.
• Pour the batter into the prepared pan and set aside.
• With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
• Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
• Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
• *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
• Cool the torte completely.
• Whip the cream and sweeten to taste.
• *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
• Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
• This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!