Strawberry Torte

Strawberry Torte

Like most torte recipes, this recipe for strawberry torte looks complicated, but once you break it down into the individual parts you will see that it really is just a matter of putting a few simple parts together.

I have found that it is best to start with the cake part. This strawberry torte recipe calls for a genoise cake, but if you happen to have a favorite cake recipe that you prefer to use, go ahead and use that cake instead. I have made this recipe with both chocolate and white cake, although the white genoise cake is the standard. But chocolate and strawberries match so well that if you want to use a chocolate cake, I say “go for it.”

Ingredients

• 2 pints of strawberries, washed and dried
• 1 recipe genoise cake
• 1 recipe barbarian cream
• 1 recipe Kirsh syrup
• 1 recipe of strawberry sauce (optional but recommended)

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Instructions

1. Using a large serrated knife, cut the cake in half lengthwise so you have two layers of cake.
2. Using a 9-inch spring-form pan, spray the inside of the pan with non-stick spray and then wrap a strip of acetate around the inside.
3. Place one layer of the genoise in the bottom of the pan.
4. Soak the layer with the Kirsh syrup.
5. Trim the tops off of the strawberries.
6. Cut half of the strawberries in half lengthwise.
7. Place these strawberries around the outer rim of the cake so that they are pressed against the acetate.
8. Cut the remaining berries into quarters and scatter them over the cake layer.
9. Pour the Barvarian cream over the strawberries until it is ½ inch from the top of the cake pan.
10. Place the second cake layer on the cream.
11. Soak this layer with Kirsh syrup.
12. Spread a thin layer of cream over the cake.
13. Let chill in the refrigerator for at least one hour.
14. Remove the cake from the pan.
15. Just before serving, remove the acetate strip and drizzle strawberry syrup over the top of the cake.