Looking for a delightful dessert that will impress your guests? Look no further than the Cranberry Cream Torte. This unique recipe combines the sweetness of a pie with the texture of a cobbler, creating a delicious treat that will leave everyone wanting more.
Why You’ll Love This Cranberry Cream Torte
– Cranberry Lover’s Dream: A special dessert that celebrates the tartness of fresh cranberries.
– Unique Combination: Pie-like with a cobbler twist, this torte is a delightful surprise.
– Sweet and Tart: The cranberries burst in the oven, creating a sugary yet tangy sauce.
– Crunchy Topping: The sugary crust and walnuts add a satisfying crunch to every bite.
Ingredient Notes
– Fresh Cranberries: Use 3 cups of fresh cranberries or frozen cranberries straight from the freezer.
– Sugar: You’ll need sugar for both the cranberry filling and the topping.
– Eggs: Two eggs are used in the recipe for the creamy texture.
– Margarine or Butter: One stick of softened margarine or butter.
– All-Purpose Flour: The base for the crust.
– Walnuts: Optional for a nutty crunch.
How to Make Cranberry Cream Torte
– Step 1: Prepare the Cranberries: Place the cranberries in a greased pie plate and sprinkle with sugar.
– Step 2: Mix the Batter: Beat eggs, sugar, flour, salt, and melted butter until smooth.
– Step 3: Add Walnuts: Fold in walnuts if desired.
– Step 4: Bake: Spread the batter over the cranberries and bake at 300°F for 70 minutes or 325°F for 60 minutes.
– Step 5: Serve: Top with whipped cream when cooled.
Storage Options
To store your Cranberry Cream Torte, cover it tightly with plastic wrap and refrigerate for up to 3 days. You can also freeze individual portions for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight.
Variations and Substitutions
– Almond Topping: Replace walnuts with sliced almonds for a different flavor profile.
– Orange Zest: Add orange zest to the batter for a citrusy twist.
– Gluten-Free Option: Use gluten-free flour to make this torte suitable for gluten-sensitive guests.
– Vanilla Extract: Enhance the flavor with a splash of vanilla extract in the batter.
What to Serve With Cranberry Cream Torte
– Vanilla Ice Cream
– Hot Coffee or Tea
– Whipped Cream
– Fresh Berries
Frequently Asked Questions
– Can I use dried cranberries instead of fresh?: Fresh cranberries work best for this recipe, but you can experiment with dried cranberries if needed.
– Can I omit the walnuts?: Yes, you can skip the walnuts or substitute them with your favorite nuts.
– How can I make this recipe vegan?: Use plant-based margarine and egg replacers for a vegan-friendly version.
– Can I make this torte ahead of time?: Yes, prepare the torte in advance and store it in the refrigerator until ready to serve.
After making this Cranberry Cream Torte, you can expect a delightful balance of sweetness and tartness. The sugary crust, creamy filling, and burst cranberries create a harmonious blend of flavors that will leave your taste buds dancing.
Cranberry Cream Torte
Ingredients
Fresh Cranberries
- 3 cups fresh cranberries or frozen cranberries
Sugar
- sugar for cranberry filling and topping
Eggs
- 2 eggs
Margarine or Butter
- 1 stick margarine or butter softened
- 2 cups all-purpose flour
- walnuts optional for nutty crunch
Instructions
- Prepare the cranberries by placing them in a greased pie plate and sprinkling with sugar.
- Mix the batter by beating eggs, sugar, flour, salt, and melted butter until smooth.
- If desired, fold in walnuts.
- Spread the batter over the cranberries and bake at 300°F for 70 minutes or 325°F for 60 minutes.
- Top with whipped cream when cooled.