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Name: Frozen Strawberry Cream Torte
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Swiss Meringue recipe; 1/2 c Almonds, blanched & sliced; 2 1/2 c Heavy cream **; 1 c Strawberry, sliced sweetened

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INGREDIENTS

1 Swiss Meringue recipe
1/2 c Almonds, blanched & sliced
2 1/2 c Heavy cream **
1 c Strawberry, sliced sweetened

INSTRUCTIONS

** Cream is whipped, unsweetened, gelatin added, flavored with rum. See Whipped Cream recipe. Set oven at 250 degrees. Grease and flour 2 large baking sheets. Trace 4 circles in flour, each 6 inches in diameter. Spread thin layer of Swiss Meringue within each circle. Sprinkle 1 layer with sliced almonds. Bake meringue layers in a 200 degree oven 30-40 minutes, or as slowly as possible, until they are completely crisp and dry, but still white. Combine about 2 1/3 cups of whipped cream with sweetened berries that have first been well drained, folding carefully together. Working as quickly as possible to prevent meringue from softening, sandwich layers with whipped cream mixture. Place the almond-studded layer on top. Place in the freezer for 2-3 hours, or until cake is frozen. Spread most of remaining whipped cream around sides. With a star tube, make a border of rosettes around top of torte with the last of the whipped cream. Place again in freezer. When sides and border are frozen, the torte can be wrapped for freezer storage and kept up to 6 weeks. Serve frozen. From _The Art of Fine Baking_, Paula Peck, copyright 1961

NOTES

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Frozen Strawberry Cream Torte

1 Swiss Meringue recipe
1/2 c Almonds, blanched & sliced
2 1/2 c Heavy cream **
1 c Strawberry, sliced sweetened

** Cream is whipped, unsweetened, gelatin added, flavored with rum. See  Whipped Cream recipe.    Set oven at 250 degrees.  Grease and flour 2 large baking sheets. Trace 4  circles in flour, each 6 inches in diameter. Spread thin layer of Swiss  Meringue within each circle.  Sprinkle 1 layer with sliced almonds. Bake  meringue layers in a 200 degree oven 30-40 minutes, or as slowly as  possible, until they are completely crisp and dry, but still white.    Combine about 2 1/3 cups of whipped cream with sweetened berries that have  first been well drained, folding carefully together. Working as quickly as  possible to prevent meringue from softening, sandwich layers with whipped  cream mixture.  Place the almond-studded layer on top. Place in the freezer  for 2-3 hours, or until cake is frozen.    Spread most of remaining whipped cream around sides. With a star tube, make  a border of rosettes around top of torte with the last of the whipped  cream.  Place again in freezer. When sides and border are frozen, the torte  can be wrapped for freezer storage and kept up to 6 weeks. Serve frozen.    From _The Art of Fine Baking_, Paula Peck, copyright 1961

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.