❤️ Oma's Strawberry Cream Torte 

➤ 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. 

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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.

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Oma's Strawberry Cream Torte

Cake Ingredients:

• 2 eggs
• ½ cup granulated sugar
• 1 Tbsp hot water
• 1 cups cake flour
• ½ tsp baking powder

Filling Ingredients:

• 3 Tbsp apricot (or strawberry) jam, heated
• 1½ pounds fresh strawberries
• ½ cup granulated sugar
• 1 Tbsp sweet red wine (optional)
• 2 cups Greek Yogurt
• 4 Tbsp cold water
• 3 packages Knox gelatin
• 2 cups whipping cream

Cake Instructions:

• Preheat oven to 350°F. Grease a 10-inch springform pan.
• Beat eggs, sugar, and hot water together for about 10 - 15 minutes until frothy.
• Combine the flour and baking powder.
• Gently fold the flour mixture into the egg mixture.
• Gently pour dough into springform pan.
• Bake for about 20 - 30 minutes or until wooden toothpick inserted into centre comes out clean.
• Cool on wire rack.

Filling & Assembly Instructions:

• Place the cake onto the serving platter. Brush with the heated apricot jam. Grease the cake ring with butter and place the ring around the cake.
• Slice enough strawberries and place around the edge of the cake ring (see photo). Set aside a nice strawberry for garnishing.
• Puree the remaining strawberries together with the sugar and wine (if using). You should have about 2 cups of pureed strawberries. Stir in the Greek yogurt.
• Place 4 Tbsp cold water into a small saucepan. Mix in gelatin powder and let sit about 10 minutes. 
• In the meantime, whip the whipping cream until stiff peaks form.
• Slowly heat gelatin until liquid, stirring to dissolve. Once the powder has been totally dissolved, whisk in about ½ cup of the strawberry/yogurt mixture. 
• Using a whisk or mixer, immediately pour this gelatin mixture into the remaining strawberry/yogurt mixture, until fully incorporated.
• Fold whipped cream into yogurt/gelatin mixture.

• Spoon this filling onto cake and smooth the top.
• Cover with plastic wrap and refrigerate at least 4 hours before serving.
  
• Remove the ring and smooth the cream sides if needed.
• Slice the reserved strawberry in thin slices almost to its top (with the leaves). Fan out the slices and place on top of your cake.
• Makes 12 servings.
• The cake keeps several days in the fridge.

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Looks difficult ... really isn't ...

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.

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Pin the following post so you can quickly find your Strawberry Cream Torte recipe when you're pulling out your springform pan, your cake ring, strawberries, and the rest of your ingredients⬇︎

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