Strawberry Cheesecake Torte

Strawberry Cheesecake Torte
1 package (16 ounces) pound cake mix (plus ingredients to make cake)
½ cup water
1 package (3 ounces) strawberry gelatin
¼ cup seedless strawberry jam
1 lemon
1 package (8 ounces) cream cheese, softened
1/3-cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries

Preheat oven to 400 degrees.
Line Stoneware Bar Pan with 13-inch piece of Parchment Paper.

Prepare cake mix according to package directions; pour into pan, spreading evenly using Large Spreader.
Bake 15-18 minutes or until Cake Tester inserted in center comes out clean; cool 10 minutes.
Carefully lift cake onto Stackable Cooling Rack; cool completely. 

In Small Micro-Cooker, microwave water on HIGH 1-2 minutes or until boiling.
Add gelatin; stir until dissolved.
Add jam; whisk until smooth.

Invert cake onto smooth side of large Grooved Cutting Board; remove paper.
Prick cake at 1/2 –inch intervals using Hold’N Slice.
Using Pastry Brush, brush cake evenly with all but 2 tablespoons of the gelatin mixture.
Trim ¼ inch around edge of cake; discard edges.
Cut cake crosswise into 3 equal layers.

Zest lemon using Lemon Zester / Scorer; set aside.
Juice lemon using Juicer to measure 2 tablespoons juice.
In Classic Batter Bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth.

Spoon whipped topping over cream cheese mixture. (Do not mix.)
Sprinkle with pudding mix; mix well. (Mixture will be very thick.)

Place one cake layer on Oval Platter.
Attach open start tip to Easy Accent Decorator; fill with filling mixture. Pipe a straight border around edge of cake layer.

Using Large Scoop, place 4 scoops of filling down center; spread evenly to border using Small Spreader.

Top with second cake layer. Repeat filling as above.

For third layer, pipe a decorative border around edge. Spread any remaining filling down center.

Slice kiwi; cut slices in half and arrange on top of cake.
Hull strawberries using Cook’s Corer and slice.

Place strawberries and reserved gelatin mixture in Small Batter Bowl; mix gently using Small Mix ‘N Scraper. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.)

Spoon strawberries over top of cake; sprinkle with reserved lemon zest. Slice using Serrated Bread Knife.
Yield: 16 servings Nutrients per serving; Calories 310, Total Fat 14g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 42 g, Protein 4 g, Sodium 260 mg, Fiber 0g. 

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