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Strawberry Cream Filled Graham Cracker Torte

Canadian.Recipes's picture
For any one who loves fruit cream of their favorite desserts this Strawberry Cream Filled Graham Cracker Torte is a must try! Great with the goodness of strawberry and with the surprise crunchy feel of graham cracker crumbs this Strawberry Cream Filled Graham Cracker Torte is just a great way to liven up your favorite desserts. A very simple recipe to try, use this as a topping or frosting for your desserts!
  Egg yolks 8 (About 3/4 Cup)
  Sugar lineups 6
  Graham cracker crumbs 1 1⁄2 Cup (24 tbs) (About 20 Graham Crackers)
  Baking powder 1 Teaspoon
  Very finely chopped pecans 1 Cup (16 tbs)
  Egg whites 8 , beaten to stiff, not dry, peaks (About 1 Cup)
  Strawberries 2 Cup (32 tbs), rinsed, hulled, and cut in halves
  Sugar 1⁄4 Cup (4 tbs)
  Heavy cream 1 Cup (16 tbs), whipped to soft peaks

Combine egg yolks and 1 1/2 cups sugar; beat until very thick.
Mix graham cracker crumbs and baking powder together.
Folding until blended after each addition, add the crumb mixture and pecans in fourths to egg yolk mixture.
Fold beaten egg whites into egg yolk-crumb mixture.
Turn into an ungreased 9-inch springform pan and spread evenly to edges.
Bake at 350°F 25 minutes; reduce oven temperature to 325°F and bake 25 to 30 minutes, or until torte tests done.
Cool torte in pan on wire rack.
Meanwhile, lightly toss strawberries and 1/4 cup sugar together; refrigerate about 30 minutes; drain.
Remove torte from pan.
Using a long thin sharp knife, cut a 1-inch crosswise layer from top of torte, then from this cut a 1/2 inch thick ring from edge of layer and replace this ring on torte.
Fill cavity with drained sweetened berries and spread 'with whipped cream.
Put trimmed layer on top.
Spread Semisweet Chocolate Frosting, below, over sides and top-of torte.
Refrigerate until ready to serve.

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