Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.

Spread the whipped cream over the cooled torte and top with sliced strawberries. Serve immediately or refrigerate until ready to serve. For an extra layer of flavor, consider adding a splash of ...

these whipped cream desserts are light, fluffy, and full of flavor, making them a favorite for any occasion. This Mocha Torte is a rich combination of chocolate and coffee, perfect for anyone ...

Schmoo Torte was the Technical Bake for Cake Week ... Pour the gelatin mixture into the whipped cream and whip on medium-high until it forms medium peaks. Working quickly, add about 1 to 1½ ...

In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mint-sugar on medium-high speed until stiff peaks form, 3-4 minutes. To serve, cut the torte into slices and ...

Gradually fold whipped cream into sugar mixture until combined. Transfer Torte to a serving plate; generously dust with powdered sugar and garnish with pistachios. Serve with Ricotta Whipped Cream ...

Cool completely. Whip the cream, adding the powdered sugar, lemon zest and remaining coconut. Spread over the torte. Cut into pie slices to serve.

The whipped cream layer Pastry cream or custard is traditional in a blitz torte, but whipped cream is a simpler, lighter alternative, making it a wonderful contrast to the rich, yolk-filled cake ...

Loaded with fruit and whipped cream, this blueberry and cornmeal torte is a decadent and delicious addition to any menu. Preheat your oven to 160C fan-forced (180C conventional). Grease a round ...

If you have never experienced the deliciousness of fresh, homemade whipped cream, you’re missing out. It pairs well with so many things: fruit, coffee and desserts. Alternatively, a spoonful by ...

I first stumbled upon an old-fashioned blitz torte, a German layer cake traditionally filled with custard and topped with meringue, when researching recipes for my second cookbook, "The Vintage Baker.