Recipe: Strawberry-Rhubarb Torte

 

Here we are, about to enter the summer months.  Everything should be sunny and cheery and strawberry-y.  Okay, maybe everything shouldn’t be strawberry-infused, but at least let’s enjoy some cake, shall we?

A couple weeks ago, I needed to make a cake for a party.  My go-to, favorite cake is a Tiramisu Toffee Torte featured in one of the Pillsbury Bake-Off dessert books (I tried to find a link to share that recipe with you too, but apparently it isn’t online).  Unfortunately, I was missing one of the key ingredients and Middle-of-Nowhere Kentucky doesn’t have a grocery store.  So I decided to experiment instead, using some of the tiramisu guidelines and a strawberry-rhubarb sauce.  I’m so glad I did!

Here are the results, and I hope you enjoy it as much as we did!

Cake:

1 Box White Cake Mix

1 Cup Green Tea, room temperature, unsweetened (Yes, you can use plain old-fashioned water, but what’s the fun in that?)

4 Egg Whites

1/2 Cup White Chocolate chips (optional)

  1. Grease and flour two 9-inch round cake pans.  In a large bowl, beat cake mix, tea, and egg whites on low speed, just until moistened.  Beat on medium-high speed for two minutes.  Fold in chocolate chips if desired.  Divide batter between pans, smoothing tops.
  2. Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean.  Cool slightly – about ten minutes.  Remove from pans and allow to cool completely on wire racks.

Filling:

1/3 Cup Sugar

1/2 Cup Water

2 Cups Rhubarb, chopped

2 Cups, Strawberries, chopped

  1. Dissolve sugar in water and heat to boiling in a 2-quart saucepan.  Add rhubarb and strawberries.  Return to almost boiling, then reduce heat and simmer until rhubarb is tender and begins to look translucent.  Set aside to cool.

Frosting:

2/3 Cup Sugar

4 oz. Cream Cheese, softened

2 Cups Whipping Cream

2 Tsp. Vanilla

  1. In a chilled bowl, beat sugar and cream cheese until fluffy.  Add whipping cream and vanilla and beat on high speed until peaks have begun to form.  Keep refrigerated until ready to use.

To Assemble:

  1. Slice each cake layer in half horizontally.
  2. Place one slice, cut side up, on serving plate.  Spread 1/3 of filling on top; frost.  Repeat with next two layers.  Add the final layer, and frost entire top and sides.
  3. Chill for several hours or overnight.  Enjoy!

 

Tea Review:  Tonight’s feature is Chocolate Mint Rooibos by Pinky Up.  I’m not usually much of one for rooibos, but this is definitely a winner.  Smooth and naturally sweet, Chocolate Mint is perfect for those late evenings when you need that cozy cup without risking a caffeine-high.  Rooibos is naturally caffeine free (it is not a true tea, but rather is harvested from a South-African bush), and is good for digestion.  Some say it also helps with weight loss.  I can’t guarantee the authenticity of that belief, but I, for one, will use any excuse to have another cup!

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