Strawberry Torte Recipe
Ingredients
1 ounce butter, melted3 1/2 ounces sugar
1 teaspoon of vanilla extract
Pinch of salt
4 large eggs, room temperature
4 ounces of cake flour
Instructions
1.Spray a 9-inch cake pan with non-stick spray.2.Line the bottom of the pan with a round of parchment paper.
3.Spray the parchment paper with non-stick spray.
4.Preheat your oven to 350 degrees.
5.Using a small saucepan, melt butter over a low flame.
6.Transfer the butter to a small bowl.
7.Place the eggs, sugar, vanilla, and salt into the bowl of your stand mixer and beat using the whisk attachment until it has tripled in volume.
8.Remove the bowl from the mixer and fold the flour into the egg mixture, one-third at a time.
9.Be very gentle while folding the flour into the eggs. If you are too vigorous, you will deflate the eggs.
10.Pour some of the batter into the bowl of melted butter.
11.Fold until the butter and the batter are combined.
12.Fold the batter/butter mixture into the original batter.
13.Pour the batter into the pan.
14.Using an off-set spatula, smooth the batter out so that it is evenly distributed in the pan.
15.Bake for 20 minutes and then test for doneness.
16.Remove the cake from the oven and let cool for ten minutes on a rack.
17.Turn the cake out onto the rack and let cool completely.
18.Once the cake is completely cooled, wrap it with plastic wrap and let it rest overnight. I find that the cake is easiest to work with when it has rested overnight in the refrigerator.
The Cream Filling
The cream needs to be used the day it is made, otherwise it will set and be difficult to work with. Once the cake is chilling, you can start on the cream part.Ingredients
3/4 ounce gelatin5 ounces water, cold
4 egg yolks
4 ounces sugar
1 pint milk
¼ ounce vanilla extract
1 pint heavy cream
Instructions
1.Sprinkle the gelatin over the cold water in a small bowl.2.In a medium bowl, whip the egg yolks and sugar until light and thick.
3.In a medium saucepan, scald the milk.
4.Very slowly stream the hot milk into the egg/sugar mixture while whisking the entire time.
5.Place the bowl with the egg/milk mixture over a pot of simmering water and stir constantly until the mixture thickens.
6.Stir the gelatin into the mixture.
7.Mix until the gelatin is completely dissolved and the mixture is smooth.
8.Cool the mixture in your refrigerator, stirring occasionally to keep the custard smooth.
9.Whip the cream until it forms soft peaks. Don’t over whip the cream.
10.Once the custard is very thick but not fully set, fold the whipped cream into the custard.
11.Pour into the cake pan over the strawberries.
