Strawberry Dream Torte
|Pound cake||24 Ounce (3 Packages)|
|Unflavored gelatin||4 Tablespoon|
|Cold water||1 Cup (16 tbs)|
|Frozen strawberries||3 Pound, thawed (3 Box)|
|Heavy cream||3 Cup (48 tbs), whipped|
|Sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Red food coloring||1 Teaspoon|
Cut cake in 1/4-inch slices about 1 1/2 inches wide and 4 inches long. (Have about 20 strips this size for sides of pan .Scraps can be used for layers.)
Butter lightly a deep 9-inch springform or loose-bottomed pan.
Line bottom and sides of pan with cake strips.
Meanwhile, soften gelatin in 3/4 cup cold water; dissolve over hot water or very low heat.
Stir quickly into strawberries.
Add salt, and fold in cream.
Pour about one fourth of mixture on cake in pan.
Add another layer of cake, and continue alternating ingredients until all are used.
Add glaze a few hours before serving.
To make: Wash, and hull berries.
Crush enough small uneven ones to make 1 cup.
Keep remainder whole.
Mix sugar and cornstarch in small saucepan.
Add crushed berries and 1/4 cup cold water; mix well.
Cook, stirring, until thickened.
Add a few drops red coloring.
Arrange berries on cake and spoon glaze over fruit.
Remove to serving plate, leaving cake on pan base, if preferred.