by Heather Harris Brady
Somehow I have found myself the mom of a high school senior, so we’ve been trying to cram some college visits in this summer – hence the lack of posts last week. I know, if I was prepared I could schedule some ahead of time. I aspire to that level of blogging someday 😉 But hey, I did get my new camera battery charger so yay! Better photos ahead.
To make it up to you here’s a pretty strawberry torte. The layers are lemony, soft yet firm enough to stand up to the weight of the berries. Despite it’s glamorous appearance, it goes together pretty quickly and you don’t have to have the oven on for long.
Strawberry Lemon Torte, Makes one 8″ torte
- 1/2 c. soft butter
- 1/2 c. granulated sugar
- Two eggs, separated
- 1 t. vanilla
- 2 t. fresh lemon zest
- 2 T. fresh lemon juice
- 3/4 c. almond flour
- 2-1/2 c. unbleached all-purpose flour
- 1-1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 c. greek yogurt
- 1-1/2 quarts fresh berries, washed and cleaned
- 6 c. stabilized whipped cream
Preheat the oven to 350 and lightly grease two 8″ round pans. Cream the butter and sugar together.
Add the egg yolks and flavorings. (I’m using farm fresh eggs here, which give you the amazing yellow color.)
Beat in the dry ingredients.
Then stir in the yogurt. Whip the egg whites to soft peaks, and fold those in.
Spread the batter in the pans.
Bake for about 15 minutes, until the centers are firm.
I like to let them steam in the pans for a few minutes, before I turn them out on racks.
Put the first layer on a cake plate and top it with a layer of berries. Fill gaps with smaller berries.
Then top it with a layer of cream.
Second layer, rest of the berries.
Cover it all with the rest of the cream.
Chill thoroughly before serving.
Store any leftovers in the refrigerator, lightly covered.