Easy and Pretty Torte
Delightfully simple yet visually stunning, the Easy and Pretty Torte is the perfect centerpiece for any dessert table. This light and airy sponge cake is layered with velvety whipped cream and crowned with a vibrant medley of fresh berries, creating a treat that's as beautiful as it is delicious. With only 20 minutes of prep time, this recipe is beginner-friendly while delivering bakery-quality results. The addition of vanilla adds a subtle richness, while the whipped cream’s soft peaks provide a luscious contrast to the fluffy cake layers. Garnished with fresh mint leaves for a touch of elegance, this torte is ideal for celebrations, brunches, or just a delightful everyday dessert. Its straightforward steps, timeless flavors, and eye-catching presentation make it a go-to for impressing family and friends. Enjoy it chilled and savor every bite of this show-stopping, berry-filled masterpiece!
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Ingredients
- 120 grams all-purpose flour
- 150 grams granulated sugar
- 4 pieces large eggs
- 60 grams unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 240 milliliters heavy whipping cream
- 2 tablespoons powdered sugar
- 300 grams fresh mixed berries (such as strawberries, blueberries, and raspberries)
- 10 pieces mint leaves (optional, for garnish)
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and line the bottom of a 9-inch (22 cm) round cake pan with parchment paper.
Step 2
In a large mixing bowl, whisk the eggs and granulated sugar on high speed using an electric mixer until pale, fluffy, and doubled in volume, about 5 minutes.
Step 3
Sift the all-purpose flour, baking powder, and salt together. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Step 4
Gently fold in the melted butter and vanilla extract until just combined.
Step 5
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7
While the cake cools, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream and powdered sugar on medium-high speed until soft peaks form. Refrigerate until ready to use.
Step 8
Once the cake is fully cooled, slice it horizontally into two even layers using a serrated knife.
Step 9
Place the bottom layer on a serving plate. Spread half the whipped cream evenly over the layer, then arrange half the fresh berries on top.
Step 10
Place the second layer of cake on top. Spread the remaining whipped cream over it and decorate with the remaining fresh berries. Garnish with mint leaves if desired.
Step 11
Refrigerate the torte for at least 30 minutes before serving to allow the flavors to meld together.
Step 12
Slice and serve chilled. Enjoy your beautiful and delicious torte!
Nutrition Facts
| Serving size | 1098.8 grams (1098.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2768 |
| Total Fat 150.80g | 193% |
| Saturated Fat 85.00g | 425% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1115mg | 372% |
| Sodium 819mg | 36% |
| Total Carbohydrate 305.70g | 111% |
| Dietary Fiber 14.30g | 51% |
| Total Sugars 194.60g | |
| Protein 39.30g | 79% |
| Vitamin D 160IU | 800% |
| Calcium 220mg | 17% |
| Iron 11mg | 63% |
| Potassium 848mg | 18% |
Source of Calories