The Red, White and Blueberry Torte from NESTLÉ® TOLL HOUSE® offers a spectacular combination of textures and tastes, perfect for your summer gatherings and holiday celebrations. This delightful blueberry torte dessert starts with a luscious foundation crafted from rich NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, infusing every bite with sheer decadence. The blueberry torte recipe is layered with an inviting mix of cream cheese and whipped topping, creating a fluffy and refreshing contrast to the chocolatey base.
Adorned with vibrant, fresh fruits, the blueberry torte cake is a charming centerpiece for any table, capturing the essence of a festive 4th of July occasion. Whether you’re planning a celebratory gathering or simply treating yourself to a delightful dessert, this blueberry torte with cream cheese is a stunning choice that promises satisfaction in every forkful. Ideal for those holiday festivities, this blueberry torte cake recipe is one you’ll cherish for its simplicity and irresistible flavor.
Ingredients
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Directions
Step 1
Preheat oven to 350° F. Line 9-inch-round cake pan with wax paper; grease paper.
Step 2
Combine 3/4 cup sugar, butter and water in small, heavy-duty saucepan. Bring to a boil, stirring constantly; remove from heat. Add 3/4 cup morsels; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Add eggs, one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in remaining 3/4 cup morsels. Pour into prepared cake pan.
Step 3
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan for 15 minutes. Invert torte onto wire rack; remove wax paper. Turn right side up; cool completely.
Step 4
Beat cream cheese, remaining 2 tablespoons sugar and remaining 1/2 teaspoon vanilla extract in small mixer bowl until creamy. Stir in whipped topping. Spread over torte; top with berries. Refrigerate until ready to serve.
Ingredients
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Make It
Step 1
Preheat oven to 350° F. Line 9-inch-round cake pan with wax paper; grease paper.
Step 2
Combine 3/4 cup sugar, butter and water in small, heavy-duty saucepan. Bring to a boil, stirring constantly; remove from heat. Add 3/4 cup morsels; stir until smooth. Stir in 1/2 teaspoon vanilla extract. Add eggs, one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in remaining 3/4 cup morsels. Pour into prepared cake pan.
Step 3
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan for 15 minutes. Invert torte onto wire rack; remove wax paper. Turn right side up; cool completely.
Step 4
Beat cream cheese, remaining 2 tablespoons sugar and remaining 1/2 teaspoon vanilla extract in small mixer bowl until creamy. Stir in whipped topping. Spread over torte; top with berries. Refrigerate until ready to serve.
Ingredients
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