The finishing touch is pink-tinted whipped cream — just a few drops of red food coloring — layered between each tier with halved, lightly sugared strawberries. Almond extract runs through both the cake batter and the cream, giving the whole thing a subtle flavor that plays well with fresh fruit. May was the recommended month for making this, when strawberries were at their peak sweetness, though it holds up nicely any time berries are in season.
Each layer goes meringue-side down, with cream and berries in between, and the assembled cake gets frosted on the sides with the remaining pink cream. The original recipe serves 12, so it’s built for a crowd — a spring party, a Mother’s Day table or really any occasion that calls for something that looks as considered as it tastes.
We love “spring pink” desserts like this strawberry torte
May is the month for the sweetest-flavored strawberries, so try this this Dresden-pink strawberry torte
Strawberry torte
Ingredients
- 1 package white cake mix
- 2 egg yolks
- 1-1/2 teaspoons almond extract
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1/2 teaspoon nutmeg
- 2 cups heavy cream, whipped (or dessert topping mix)
- Few drops red food coloring
- 1 quart strawberries, washed and hulled
Instructions
- Mix the cake according to package directions, but I use 2 egg yolks in place of the egg whites, and add 1 teaspoon almond flavoring.
- Divide the batter evenly among three 9" layer-cake pans which have been lined with waxed paper. Refrigerate until the meringue is ready.
- Beat the egg whites with the cream of tartar until frothy. Gradually add the sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until all sugar is dissolved and a very stiff meringue is formed. Fold in the nutmeg and spread the meringue evenly over the tops of the three pans of batter.
- Bake in a slow oven, 325 F, for 40 minutes. Cool slightly, loosen edges, and turn out of pans.
- Whip the cream with the remaining almond flavoring and a few drops of red food coloring. Cut the berries in half and sugar lightly. Spread a little of the pink whipped cream on top of a layer, add a few berries, then place the next layer on top. Repeat. When the third layer is in place, frost the sides of the cake with the rest of the whipped cream, and make a crown effect on top with small spoonfuls of cream. Mound the remaining berries in the center top of the cake.
Makes 12 servings
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