❤️ Oma's Strawberry Cream Torte 

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.