German Strawberry Torte
Ingredients
Batter:
1 stick unsalted, room temperature
½ cup granulated
3 large
1 teaspoon
¼ cup
1¼ cup all purpose
¼ teaspoon
1 tablespoon
Filling:
1 package
1 ½ cup
Glaze:
½ cup
½ cup divided
1 tablespoon
Topping:
4 cups sliced strawberries
Directions
Preheat the oven to 350° Fahrenheit.
Grease the bottom of a springform pan and lightly sprinkle with some flour. Be sure not to grease the sides of the springform as this will interfere with the batter rising.
Beat the softened butter, sugar, vanilla extract, and salt in a large mixing bowl with a hand mixer until smooth. About 2-3 minutes. Slowly add the milk into the batter. Beat on low until the milk is well combined.
Reduce the speed to low. Add one egg at a time. Allow each egg to fully incorporate into the batter before adding the next egg. Slowly add the milk into the batter. Beat on low until the milk is well combined.
Add flour and baking powder to the batter and continue to beat on low speed. Use a spatula to scrape the sides. Beat until the dry ingredients are well combined.
Pour batter into the springform. Bake for 20 minutes at 350° Fahrenheit. Use a toothpick to check for doneness. Remove from the oven and transfer onto a cooling rack. Remove from the springform and allow it to cool completely.
Combine instant pudding with heavy whipping cream in a large mixing bowl and beat until smooth and creamy. Set aside.
Whisk 1 tablespoon cornstarch with 1/4 cup of water until there are no lumps. Set aside.
Use a small saucepan and bring ¼ cup of water and ½ cup of sugar to a boil. Once boiling, reduce the heat to medium-low and whisk the cornstarch mixture into the boiling sugar water. Whisk continuously for 3-5 minutes or until the mixture becomes thick and syrupy. Remove from heat and set aside.
Spread the creamy pudding mixture with a spatula evenly across the cake.
Top the filling with sliced strawberries. Use a pastry brush and glaze the strawberries with the sugary cornstarch glaze. Allow to dry for about 30 minutes.
