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Strawberry Basil Heart Torte
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Servings:
8
Author:
45
25
2
Course:
Dessert
Cuisine:
German
Keywords:
Strawberry
Summer Desserts
basil
Tortes
hazelnut flour
heart-shaped desserts
heart-shaped tortes
mother's day desserts
strawberry torte
🧂 Ingredients
3/4 cup
hazelnut flour or ground hazelnuts
1
lemon
preferably organic
1/2 cup plus 3 tablespoons
unsalted butter
1/2 cup plus 3/4 cup
white granulated sugar
divided
3
large eggs
1 cup
all-purpose flour
2 teaspoons
baking powder
5 tablespoons
whole milk
2 lbs
fresh strawberries, medium or small sized
2 packets
strawberry jello
4 cups
water
2 cups
heavy cream
2 8oz packages
cream cheese
3/4 cup
strawberry jelly or preserves
1 cup
chopped fresh basil plus leaves for garnish
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Instructions
1
Grease and flour a 9-10 inch heart-shaped spring form pan and set aside.
2
Place the hazelnut flour in a naked frying pan or skillet over medium heat and
lightly toast the flour. Remove from heat and set aside.
3
Preheat the oven to 350 degrees F.
4
Zest and juice the lemon.
5
Beat together the unsalted butter 1/2 cup of the white granulated sugar and the
lemon zest until creamy.
6
Add the eggs one at a time, making sure each is fully incorporated into the
batter before adding the next.
7
In a separate bowl, whisk together the toasted hazelnut flour, all-purpose
flour, and baking powder.
8
Add the dry mixture to the butter, sugar lemon batter alternating with the
tablespoons of milk. Mix everything together until fully combined.
9
Pour the batter into the prepared pan and use a rubber spatula or a pastry knife
to smooth over the top so it's even.
10
Bake for 25 minutes or until a knife inserted into the middle of the cake comes
out clean.
11
Remove from the oven and let cool for 10 -15 minutes. Remove the cake from the
pan, transfer it to a wire cooling rack, and let cool completely.
12
Rinse the strawberries and drain. Cut the stems off and set aside.
13
Separate 1/2 of the strawberries and transfer them to a food processor or
blender and puree.
14
Place the pureed strawberries in a saucepan. Mix in the contents of both
envelopes of strawberry jelly and let stand for 10 minutes.
15
Heat the mixture. Do not let it boil. Stirring constantly until smooth.
16
Transfer the strawberry jello mixture to a bowl. Let it cool to room temperature
and then place it in the refrigerator for one hour until it has gelled.
17
Whip the heavy cream until stiff peaks form. In a separate bowl, mix together
the 3/4 cup white granulated sugar cream cheese, strawberry preserves, and
freshly squeezed lemon juice.
18
Remove the cooled strawberry puree from the fridge. Fold in the strawberry cream
cheese mixture. When it is fully combined, fold in the whipped cream. Then fold
in the fresh chopped basil.
19
Cut the heart-shaped cake in half horizontally. you should have two pieces, top,
and bottom that are a complete heart shape.
20
Place the bottom half back on top of the bottom piece of the heart-shaped
springform pan and enclose it with the outer part. Layer in 3/4 of the
strawberry cream on top of the bottom half of the cake. Lay the top cake piece
over the cream. Place in the refrigerator for 2 hours.
21
Cover the bowl with the rest of the cream at let it stay at room temperature.
22
Use a small sharp knife to cut the strawberries in slices, the long way.
23
Remove the cake from the refrigerator. Remove the outer ring and spread the
remaining room-temperature strawberry cream over the cake to cover it.
24
Lay the strawberry slices on top of the cream covering the entire cake tops and
sides. Place in the refrigerator for another hour.
25
Remove the cake, transfer the cake to a serving plate, garnish with fresh basil
leaves, and serve.
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