Berries & Cream Torte
It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.—Tina Sawchuk, Ardmore, Alberta
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- FILLING:
- 1/2 cup sugar
- 4-1/2 teaspoons confectioners' sugar
- 4-1/2 teaspoons cornstarch
- 3 cups heavy whipping cream
- 4 cups sliced fresh strawberries
- 2 cups fresh blueberries
- 2 cups fresh raspberries
Reviews
This is so beautiful and easy to make. I did taste the corn starch so next time I will omit it from the whipped cream. Everyone was impressed with it!
This does not appear to have enough cookie layers for the recipe. One cookie each on 2 pans does not equil 4. Does the recipe need to be doubled?
Also, because there is so much cream, I put an extra layer of cream on top of the berries before the next layer of cookie. It holds it together better and softens the cookie just enough so it won't crumble.
I used a 9 inch round cake pan so all the cookie layers were exactly the same size. It was a hit for our company cookout :)
We sliced with a serated knife with no problems at all.
I have made this recipe twice and both times brought rave reviews and many requests for the recipe. it is easy to make, beeutiful to look at and tasty too. Can't beat that.
How do you cut it without it crumbling? It is beautiful and I'm sure it tastes great.