Best Venetian Cream Torte Recipes

VENETIAN CREME ICING

Steps:

• 1. Thoroughly mix sugar, flour, and salt together in a heavy saucepan. Gradually add milk, stirring until smooth. Blend in half-and-half. Stirring constantly, cook over medium heat until very thick; boil 1 minute. Remove from heat. 2. Cover saucepan and place in ice and water; chill until mixture is set. 3. Cream butter with extract. Add half of confectioners' sugar and beat until fluffy. 4. Beat chilled mixture until smooth. Beating thoroughly after each addition, alternately add chilled mixture and remaining confectioners' sugar to butter mixture.

STRAWBERRIES & CREAM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

VENETIAN CREAM TORTE RECIPE

Steps:

• Sift flour once, measure, add cocoa, baking soda and salt and sift again. Cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add dry ingredients alternately with buttermilk, beating after each addition until smooth. Bake 16-18 minutes in greased and floured 8" or 9" cake pan at 350 degrees. Cut layers in half using string or sharp knife. Frosting: 1/2 c. sugar 1/2 c. flour 1/2 tsp. salt 1 2/3 c. milk 1 c. whipping cream (not whipped) 1 c. butter 1 tsp. vanilla 1 1/2 c. XXXX sugar Combine sugar, flour and salt in a heavy saucepan. Add the milk gradually, stirring constantly. Add cream and cook and stir over moderate heat until smooth and thick. Chill. Cream butter and vanilla with 1/2 of XXXX sugar using electric mixer. When mixture is smooth and fluffy, add chilled cream mixture alternately with remaining XXXX sugar.