Torte/Cake Recipe?

I am making a cake for my mom's birthday, and I need a good-quality recipe for a torte or a cake that is creamy (with whipped cream, NOT frosting) and has some kind of fruit in it (preferably summer fruit). No chocolate, please.


ThanksTorte/Cake Recipe?
Strawberry Cake


1 1/2 cups Gold Medal庐 all-purpose flour


1 package (3 ounces) strawberry-flavored gelatin


1 teaspoon baking soda


1/2 teaspoon salt


3/4 cup fruit punch


1/4 cup vegetable oil


1 teaspoon vanilla


1 egg


1 container (4 ounces) frozen whipped topping, thawed


1 cup sliced fresh strawberries








1. Cut a piece of waxed paper to fit bottom of round microwavable dish, 8x1 1/2 inches; place in dish. Mix flour, gelatin (dry), baking soda and salt in medium bowl. Stir in fruit punch, oil, vanilla and egg with spoon until well blended. Pour batter into dish.


2. Place microwavable dinner plate upside down in microwave. Place round dish on plate. Microwave uncovered on High 2 minutes; turn dish 1/2 turn. Microwave 2 to 4 minutes longer or until toothpick inserted in center comes out clean and top is almost dry. Let cake stand uncovered on flat, heatproof surface (not wire rack) 10 minutes.


3. Place heatproof serving plate upside down onto dish; turn plate and dish over to remove cake; remove waxed paper. Cool completely, about 1 hour.


4. Frost cake with whipped topping. Top with strawberries. Refrigerate until serving. Store covered in the refrigerator.








Strawberry-Rhubarb Angel Cake


Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.


Cake


1 box Betty Crocker庐 white angel food cake mix


1 1/4 cups cold water


2 teaspoons grated orange peel


Filling


2 cups sliced rhubarb


1/2 cup granulated sugar


2 tablespoons orange juice


1 1/2 cups sliced strawberries


Red food color, if desired


Frosting


1 1/2 cups whipping (heavy) cream


3 tablespoons granulated or powdered sugar


1 container (15 oz) ricotta cheese


1/4 cup powdered sugar


Garnish


1/2 cup sliced strawberries








1. Move oven rack to lowest position (remove other racks). Heat oven to 350掳F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)


2. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.


3. Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.


4. In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.


5. Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.





Key Lime Coconut Angel Cake


1 box Betty Crocker庐 white angel food cake mix


1 1/4 cups cold water


1 can (14 oz) sweetened condensed milk


1/3 cup Key lime or regular lime juice


1 teaspoon grated lime peel


1 container (12 oz) frozen whipped topping, thawed


1 cup flaked coconut


Sliced kiwifruit and strawberries, if desired








1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.


2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.


3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.


4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.Torte/Cake Recipe?
This Strawberry Torte recipe is delicious. I made it for a family gathering last weekend and everyone loved it. It is a great summer dessert and the end result looks really nice!





INGREDIENTS


11 ounces cream cheese, softened


3/4 cup white sugar


2 teaspoons vanilla extract


1 pint heavy whipping cream


2 (12 ounce) packages ladyfinger cookies


1 (16 ounce) package frozen strawberries


1 tablespoon cornstarch





DIRECTIONS


Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.


Whip cream cheese, sugar, and vanilla together.


In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.


Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.


Spread strawberry sauce over top
I have a great recipe for you. It's call Tropical Sunshine Cake





1 pkg 18.25 oz yellow cake mix (the word on the web it that Betty Crocker supermoist butter recipe yellow is the best)


1 can evaporated milk


2 large eggs


1 can 20 oz crushed pineapple (drain and save juice)


1/2 cup chopped almond (optional)


3/4 cup powdered sugar


1 cup flaked coconut toasted


whipped cream





Preheat oven to 350


combine cake mix, milk and eggs in a large bowl beat on low speed for 2 minutes. Stir in 1 cup of pineapple. Pour


into baking pan, sprinkle with almonds





Bake for 30 to 35 minutes or until done





Combine sugar and 2 tablespoons of that juice you saved in a small bowl, mix until smooth. Spread over warm cake. Cool completely, top with whip cream before serving.
Ambrosia Cake


INGREDIENTS:


1/4 cup vegetable oil


2 egg yolks


6 tablespoons water


1 tablespoon grated orange zest


1/2 teaspoon vanilla extract


1/2 cup flaked coconut


1 cup plus 2 tablespoons sifted cake flour


3/4 cup granulated sugar


1 1/2 teaspoons baking powder


4 egg whites


1/2 teaspoon salt


1/4 teaspoon cream of tartar


Whipped topping or sweetened whipped cream


1 small can Mandarin orange slices, drained


flaked coconut





PREPARATION:


In a large mixing bowl, combine oil, egg yolks, water, grated orange zest, vanilla, and 1/2 cup coconut. Add sifted cake flour, sugar, baking powder. Beat mixture for about 30 seconds at low speed of electric hand mixer.





In a separate mixing bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Fold into first mixture gently but thoroughly. Pour batter into an ungreased square 8x8x2-inch baking pan. Bake at 350掳 for about 30 minutes. Cool upside down for 1 hour. Loosen from pan and split horizontally into 2 layers. Fill ambrosia cake and top with whipped cream. Decorate ambrosia cake with orange slices and sprinkle with more coconut.
Why don't you try the following recipe. It can be baked from scratch but I'm including the quick way with a cake mix.


Black Forest Cake


Prep Time: 30 min


Total Time: 1 hr 30 min


Makes: 16 servings


1 pkg. (2-layer size) chocolate cake mix


1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling


1 can (21 oz.) cherry pie filling, drained


1/4 cup kirsch (cherry brandy)


1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided


1 square BAKER'S Semi-Sweet Baking Chocolate, coarsely grated





PREHEAT oven to 350掳F. Prepare cake batter as directed on package. Add dry pudding mix; beat until well blended. Pour evenly into 2 greased and floured 9-inch round cake pans.





BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.





MIX cherry pie filling and kirsch in medium bowl. Reserve 1/2 cup each of the cherry mixture and whipped topping for garnish; spoon remaining cherry mixture evenly over one of the cake layers on serving plate. Spread 1 cup of the remaining whipped topping evenly over the cherry mixture; top with second cake layer. Spread 1-1/2 cups of the remaining whipped topping onto side and top of the cake. Top with dollops of the remaining whipped topping. Garnish with reserved cherry mixture and the grated chocolate. Refrigerate until ready to serve. Store leftover cake in refrigerator.
You can go visit http://recipe-collections.info


That site lists almost all Recipes.


Not only the recipe you are looking for but also other popular recipes.
rasberry cream torte


2 hours 20 min prep


Change to: servings US Metric


2 cups whipping cream


1/3 cup icing sugar


Wafers


6 egg whites


1 1/2 cups sugar


1 cup all-purpose flour


3/4 cup unsalted butter, melted


2 tablespoons water


1 tablespoon vanilla


Raspberry Sauce


2 (300 g) packages unsweetened raspberries, thawed


1/2 cup instant dissolving fruit sugar


2 teaspoons raspberry liqueur (optional)





Not the one? See other Raspberry Cream Torte Recipes


Easter Fillings %26amp; Frostings


Oven Fillings %26amp; Frostings


Pacific Northwest Fillings %26amp; Frostings


Raspberries Fillings %26amp; Frostings


Kid Pleaser Fillings %26amp; Frostings


Wafers----------------------.


Trace two 8 inch circles on each of two pieces of parchment paper.


Invert and place on baking sheets.


In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.


Drop 1/3 cup batter onto each circle, gently spread to cover circle.


Bake one sheet at a time in upper half of 400 degree oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.


Using metal spatula, transfer wafers to flat surface, let cool completely.


Repeat with remaining batter to make 9 wafers.


(Wafers can be layered between waxed paper in airtight container and stored for up to 2 days.) Raspberry Sauce------------------------.


In a food processor or blender, puree raspberries until smooth, press through sieve into bowl to remove seeds.


Whisk in sugar and liqueur if using.


(Sauce can be covered and refrigerated for up to 3 days.) In bowl, whip cream with icing sugar.


Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.


Drizzle whith 1/4 cup of the raspberry sauce.


Repeat layering with remaining wafers, cream and sauce.


Top with remaing wafer.


Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.


Top last wafer with sifted icing sugar and whole half frozen raspberries.


(the raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence, It can be finished up a).