I made this torte for our daughter’s birthday. This recipe is from my mom, which I am sure she got from her mother. I’m so glad I had my mom type up all her recipes. You should consider getting your favorite family recipes memorialized, too. I’m so happy I have them! By the way, this torte is addictive!
Ingredients
- Crust:
- 1 3/4 cup flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1 stick cold butter, cut in pieces
- 1 egg
- 1 tsp vanilla
- Filling & Toppings:
- Jell-o Cook & Serve Vanilla Pudding, 3 oz. size, cooked according to directions, but reduce the milk to 1 1/2 cups
- For the glaze slowly cook 2 TBS corn starch, 2 TBs sugar & 1 1/2 cups water or juice, until thick. Add 1 - 2 drops of red food coloring.
- 2 pints fresh strawberries, cut in half
Instructions
- Crust:
- Preheat oven to 400 degrees & grease and line two 9-inch cake pans with parchment paper
- Place all of the crust ingredients in a food processor & combine
- Put processed ingredients in a lightly greased bowl or turn out on wax paper. With your hands, form into a ball. Divide in half.
- Roll each of the dough balls between wax paper until it is 1/8 inch thick and is larger than the cake pan. Carefully, turn over into the prepared cake pan. This crust is a little difficult to work with so you may have to push small pieces of dough back in place with your fingers. Cut off any excess dough and reuse on the sides until you have a neat border about a half inch from the top of the pan. Use a fork to make holes all over the crust so it does not shrink during baking.
- Bake for 10-12 minutes. Let cool completely before filling.
- Filling & Topping:
- Prepare pudding & glaze and let cool, completely.
- Put an even layer of the vanilla pudding on the bottom of the crust. Layer strawberries over the pudding & spoon glaze over the fruit. Refrigerate until ready to serve.
