Best Stars And Stripes Torte Recipes

NO-BAKE CHEESECAKE FLAG CAKE

Steps:

• Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
• Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
• Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
• Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
• Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
• Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
• Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
• Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.

STARS AND STRIPES BERRY TRIFLE

Steps:

• FOR THE STARS:.
• Slice each cake lengthwise into 5 equal pieces.
• Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
• Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
• Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
• FOR THE BERRIES:.
• Toss blueberries, 1 T. sugar and water in bowl.
• In separate bowl, toss raspberries with remaining sugar.
• Let sit until sugar dissolves and berries are glossy, about 5 minutes.
• TO ASSEMBLE:.
• Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
• Place 2 cups sandwich scraps in center of dish.
• Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
• Spread 2 cups custard in even layer on top of blueberry and cake layer.
• Place 1 cup sandwich scraps on center of custard layer.
• Arrange 2 cups raspberries around perimeter of dish.
• Spread remaining custard in even layer on top of raspberries.
• Arrange 7 star sandwiches upright around perimeter of dish.
• Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
• Spoon whipped cream on top of raspberries and top with remaining star.

STARS-AND-STRIPES CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray; line with parchment, then spray the parchment. In a medium bowl, whisk the flour with the cocoa powder and baking powder. Set aside.
• Beat the egg whites with a mixer on high speed until foamy. Beat in the cream of tartar and salt, then slowly beat in 1/2 cup granulated sugar. Increase the speed to high; beat until stiff shiny peaks form, 2 to 3 minutes. Transfer the meringue to a separate bowl.
• In the same mixer bowl (leave it dirty!), combine the egg yolks, vanilla and the remaining 1/2 cup granulated sugar. Beat on high speed until light and doubled in volume, about 2 minutes. Beat in the water and canola oil.
• Sift the flour mixture into the egg yolk mixture, then stir with a rubber spatula until just combined.
• Add the food coloring to the batter and beat on high speed until smooth and bright red, about 1 minute.
• Stir a dollop of the meringue into the batter using a rubber spatula. Add the remaining meringue and gently fold into the batter until no white streaks remain.
• Transfer the batter to the prepared baking sheet; spread evenly with an offset spatula. Tap the bottom of the pan firmly against the counter to remove any air bubbles.
• Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Immediately loosen the edges with a paring knife.
• Dust the cake with confectioners' sugar, working quickly while the cake is still warm.
• Lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet on top of the towel.
• Invert the cake onto the towel. Remove the pan and peel off the parchment.
• Starting at a short end, roll up the cake and towel together into a log. Keep the cake rolled up until it has cooled completely.
• Unroll the cake (it's OK if the end is still curled up). Cut the cake into 3 long strips, each about 4 inches wide. Use a ruler to make sure they're even.
• Spread an even layer of frosting on each strip of cake (use a little less than one-third of the frosting). Make sure to get frosting under the curled end.
• Make the frosting: In a clean mixer bowl, beat the cream cheese and confectioners' sugar on medium-high speed until smooth, about 2 minutes. With the mixer on low speed, add the vanilla and heavy cream. Slowly increase the speed to high and beat until smooth.
• Roll up one of the strips into a tight spiral.
• Move the spiral over to the next strip so that the ends meet and roll up into a fatter spiral. Continue with the third strip to make a large spiral.
• Turn the cake flat-side down and place on a cardboard round or platter. Gently squeeze the spiral together to make sure it's compact.
• Cover the cake completely with a thin layer of frosting, using the frosting to cover the seam of the spiral. Refrigerate 30 minutes.
• Return the cake (without the cardboard round) to your workspace and cover completely with the remaining frosting using an offset spatula.
• Place a star-shaped cookie cutter on top of the cake. Sprinkle some blue sanding sugar inside the cutter (use a small brush to help distribute the sugar), then carefully lift the cutter. Repeat to make more stars in different sizes. Refrigerate until ready to serve.
• When you slice into the spiral, you see vertical stripes!

FRUIT-TART FLAG

Steps:

• Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.
• Mascarpone Cream:
• Beat an 8-ounce container of mascarpone cheese and 3 tablespoons confectioners' sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.

STARS AND STRIPES FOREVER DESSERT

Steps:

• On a lightly floured surface, roll out pastry to 1/8 inch thickness. Cut with floured star-shaped cookie cutters. Place 1 inch apart on parchment-paper lined baking sheets. Bake at 400 for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with sugar. Cool.
• In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. Place bowl on a serving platter. Spoon berries onto platter; top with pastry stars.

STARS AND STRIPES CAKE

Steps:

• Preheat oven to 350 degrees and set a rack in the middle level. Butter and flour a 9 by 13 by 2-inch pan.
• Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing.
• Scrape the batter into the prepared pan and bake the cake about 40 minutes, or until it is well risen and deep golden and a toothpick inserted in the center emerges clean.
• Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage.
• For the whipped cream, combine all ingredients and whip on medium speed until stiff.
• To finish the cake, place the layer on a cardboard or platter and spread with the cream. Arrange the blueberries in the upper left corner of the cake, as on the starred field of a flag, then use the raspberries or strawberries to make the red stripes, leaving stripes of uncovered whipped cream between the stripes of berries. Chill cake until just before serving.

STARS AND STRIPES GRAND FINALE CAKE

Steps:

• Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
• In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
• Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
• Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
• The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
• Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.