Recipe: Berry torte with whipped cream topping

A while back, I was searching for a dessert I hadn't made a million times to take to a friend's for the Fourth of July barbecue. I stumbled across this recipe on the King Arthur blog, and did my usual high-altitude-and-healthier-version adaptations. The final product was absolutely scrumptious and a huge hit. *vbg* Here's the adapted recipe:

Late summer berry torte

  • 1/2 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 cup egg substitute (I use Lucerne's Best of the Egg, which is 99% egg whites)
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tbsp unbleached flour (I always use at least half wheat and half white flour)
  • 3 cups assorted berries (I used raspberries and blackberries, but any should work)
  • sprinkle lemon juice over the berries (about a teaspoon or so)
  • 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon

Preheat oven to 350°F. Lightly grease an 8" or 9" square pan, or a 9" or 10" round pan flagyl 400 mg.

Beat together the applesauce, sugar, and baking powder till smooth. Add eggs and vanilla, beating till thoroughly combined. Add flour and mix until smooth. Spread the batter in the pan. Spread the berries on top, sprinkle with lemon juice and cinnamon sugar.

Bake about 50 minutes, till a toothpick inserted into the center comes out clean, and the cake showing around the berries is a light golden brown. Remove from the oven. Serve warm or at room temperature. Makes about 10 servings.

(Adapted from this recipe.)

Serve topped with the best whipped cream in the world:

  • 1 cup whipping cream
  • 1 cup powdered sugar
  • 1 package (8 oz) non-fat cream cheese

Blend together in a cold bowl using cold beaters.

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