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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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While surfing the net, I often find pastry chefs looking for recipes such as these, and it takes them days to find it. You find them buzzing in and out of chef's forums seeking their recipe, and no one seems to know. Read more . If only they knew to look , they would have found what they sought. Ingredients:
1/2 c. butter |
1/2 c. sugar |
1/2 tsp. vanilla |
1/2 tsp. finely shredded lemon peel |
6 egg yolks |
2/3 c. all-purpose flour |
1/3 c. cornstarch |
6 egg whites |
1/4 c. sugar |
16 oz. sour cream |
1/3 c. sugar |
1 tsp. vanilla |
1 1/2 c. fresh strawberries, halved |
chocolate buttercream frosting |
1/2 c. strawberry jelly |
1 tbsp. lemon juice |
1 tsp. cornstarch |
Directions:
1. 1. Grease 8 spring form pan; set aside. Beat butter about 30 seconds; gradually add the 1/2 cup sugar, lemon peel and 1/2 teaspoon vanilla. Add yolks, one at a time, beating well after each. Mix flour, 1/3 cup cornstarch and 1/4 teaspoon salt; stir into butter mixture.
2. 2. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Stir a small amount of egg white in flour mixture. Fold flour mixture into whites.
3. 3. Spread scant 1/2 cup of batter in bottom of prepared spring form pan. Place under broiler 5 from heat; broil 1 to 1 1/2 minutes or until lightly browned. Carefully spread another 1/2 cup of batter atop the first layer. Broil as before; turn if necessary to brown evenly. Repeat making five layers total.
4. 4. Stir together sour cream, the remaining 1/2 cup sugar and the 1 teaspoon vanilla. Spread half the mixture over top of the cake layer. Broil 1 minute until set. Using remaining cake batter, add five more layers, broiling as before. Spread the remaining sour cream mixture. Broil 1 minute until set. Cool for 15 minutes. Remove sides from pan; cool completely.
5. 5. Arrange strawberries around edge of torte and in the center. Frost the sides with Chocolate Buttercream Frosting. Chill.
6. Mix jelly, lemon juice and cornstarch in a small saucepan. Cook and stir until mixture thickens. Cool to room temperature. Just before serving, spoon glaze atop the berries.
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