➤ by Oma Gerhild Fulson
This impressive looking Strawberry Cream Torte came about one day as I played with two recipes to turn them into one. The result? The above awesomeness! I think you'll agree that it looks amazing, but let me tell you the taste. Light. Refreshing. Super rich. Super deliciousness. The recipe may look intimidating, but take it step-by-step and you'll soon realize this is really easy to make.
There is a kitchen tool that make this torte (and others) so much easier. You'll need to use a 'cake ring' in order to build up the 'walls' of this torte. If you don't have one, use the ring from your springform pan, although it won't be quite as high.
When making cream-type tortes or fruit tortes with a gel-type topping, using this 'cake ring' has been a blessing.
Place in the fridge to set. To serve, just remove the ring. You may want to run a wet knife around the edge first.
Since it's fully adjustable, it works for all my cakes, whether small ones, just for hubby and I, or larger company-sized ones. I've had mine for years since it's made from stainless steel.
This is one of those recipes that looks long and complicated. However, if you've made it once, you'll realize that it's really quite easy and rather quick to make. You just need to be organized and give yourself enough time to allow for the final chilling.
Filling & Assembly Instructions:
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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