Frozen Strawberry Cream Torte (The Art Of Fin)

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Servings: 6 Difficulty: Advanced
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A light and airy frozen dessert featuring crisp meringue layers, rich whipped cream, and fresh sweetened strawberries.
Frozen Strawberry Cream Torte (The Art of Fin recipe image
Frozen Strawberry Cream Torte (The Art of Fin recipe image
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Frozen Strawberry Cream Torte (The Art Of Fin)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 798.5

Description

This elegant Frozen Strawberry Cream Torte is a refreshing take on classic layer cakes, perfect for warm weather or special celebrations. The recipe combines delicate, crisp Swiss meringue discs with a luscious filling of unsweetened whipped cream and juicy, sweetened strawberries. The addition of blanched sliced almonds adds a delightful crunch and nutty flavor that complements the berries beautifully. Unlike traditional cakes, this torte is assembled and then frozen, resulting in a refreshing, no-bake texture that melts in your mouth. It requires patience for the meringue to dry out completely, but the result is a stunning centerpiece that can be made ahead and stored in the freezer. Serve it chilled for a sophisticated end to any meal.

Ingredients

Directions

  1. Whip the heavy cream until stiff peaks form, keeping it unsweetened.
  2. Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
  3. Grease and flour two large baking sheets.
  4. Trace four 6-inch diameter circles in the flour on the baking sheets.
  5. Spread a thin, even layer of Swiss Meringue within each traced circle.
  6. Sprinkle one of the meringue layers evenly with the sliced blanched almonds.
  7. Bake the meringue layers at 200 degrees for 30-40 minutes, or as slowly as possible, until completely crisp and dry but still white.
  8. Allow the baked meringue layers to cool completely.
  9. Drain the sweetened sliced strawberries well to remove excess liquid.
  10. Gently fold the drained sweetened strawberries into about 2 1/3 cups of the whipped cream.
  11. Working quickly to prevent the meringue from softening, place one plain meringue layer on a serving plate.
  12. Spread a layer of the strawberry whipped cream mixture over the first meringue layer.
  13. Top with a second plain meringue layer and another layer of strawberry cream.
  14. Top with the third plain meringue layer and the remaining strawberry cream.
  15. Place the almond-studded meringue layer on top of the stack.
  16. Place the assembled torte in the freezer for 2-3 hours, or until the cake is completely frozen solid.
  17. Spread most of the remaining plain whipped cream around the sides of the frozen torte.
  18. Pipe a border of rosettes around the top edge of the torte using a star tip and the last of the whipped cream.
  19. Return the torte to the freezer until the sides and border are frozen firm.
  20. Serve the torte frozen.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 798.5kcal
% Daily Value *
Total Fat 76.9g119%
Saturated Fat 38.9g195%
Cholesterol 186.5mg63%
Sodium 27.6mg2%
Total Carbohydrate 15.4g6%
Dietary Fiber 5.0g20%
Sugars 8.3g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Once fully frozen and decorated, the torte can be wrapped tightly for freezer storage and kept for up to 6 weeks.

Meringue Tip: Ensure the meringue is baked slowly until it is completely dry and crisp to the touch. If it feels soft in the center, bake longer. This prevents sogginess when assembled with the cream.

Assembly: Work quickly during assembly to prevent the warm hands or room temperature from softening the crisp meringue layers.

Strawberries: It is crucial to drain the sweetened strawberries well before folding them into the cream to maintain the structure of the whipped cream filling.

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