This time it actually could sit on a plate without wandering off. I have learned how to actually GELATIZE the gelatin. Thank you to the Gehmliches and Bells for being guinea pigs for my experiment. Let's face it, the first time it tasted good but the texture totally left something to be desired. The 2.0 version was done in time to be worthy of a taste by a cooking/baking She-Ra and her husband at their goodbye party. Thank you Tyler for saying it was the best tasting thing you've ever put in your mouth. It made my whole year.
Now the amazing torte making process will be available to all:
Day 1: Mix buttermilk and milk into huge jar. See previous post on making QUARK. Set on asphalt all day, and wrap in blanket in warmest spot in house all night. (this takes seriously 5 minutes)
Day 2: Put goopy cheese mixture into kitchen towel that's lying over a collander. Leave it for 24 hours.
Day 3: This is the long day. It takes a whole hour. For you it will be less since I was nice enough to actually measure out the grams into cups for you American Kitchen Divas for most of the ingredients. I haven't perfected it yet though, so if you want to be fool proof just measure out the grams.
Here's the recipe ingredients, then I'll walk you through the non-insane way of making this yummy treat. Get out the following items:
For the bottom crust:
1 stick BUTTER (125g), softened/melted
1/2 box NILLA WAFERS(45 cookies- I counted)(125 grams) (I didn't have Lady fingers!)
2 TB grated chocolate
For the filling/middle:
1 LBS. STRAWBERRIES (3 cups)(or 500 grams/ half Kilo) (TIP:when you wash them, let them just sit in cool water then rinse. If you let water run over them, it softens the skin and the berries get soft)
1 box Knox GELATIN (Knox comes in boxes with 4 packets & you will use a whole box)
600 grams/ 24 oz/ about 2.5 cups of PHILADELPHIA CREAM CHEESE(we're talking a tub from Costco!)
2.5 cups (250 grams) QUARK(which you made)
1 cup (125 grams) powdered sugar
2 LIMES- before juicing, grate the outsides into a huge mixing bowl with a grater, then squeeze juice into a bowl
250 ml WHIPPING CREAM (in liquid form in cartons near the milk),
SPRINGFORM PAN lined with baking paper
food processor or blender
For topping: 500 g (1 pound) of strawberries, sliced
First grind up cookies in food processor and mix with melted butter. Press mixture into bottom of springform pan. Put into fridge to cool.
Then grate your lime peels into a huge mixing bowl. Then slide limes in half and press the juice from your limes into a small sauce pan.
Take one pound of your berries (the other lb. is for the topping, remember?) Puree half of that pound and put in mixing bowl. With the other half of that pound, just dice the strawberries into small chunks. If you can get any juice from the strawberries at this point, mix it in with the lime juice in sauce pan.
Bust out the gelatin. Add 1/4 cups water to juices in saucepan. Cut tops off all 4 packets and sprinkle them simultaneously on to the juice in the saucepan. DON'T MIX THEM. Just let it ALONE for 5-10 minutes so that the gelatin can expand. Make sure there's no powder just hanging out on top dry. Add a tablespoon of water over top if need be.
In the mean time, dump the quark, the cream cheese, the pureed strawberry (NOT THE CHUNKS!) powdered sugar, and lime peel gratings into big mixing bowl and mix away!
Now go back to the gelatin and turn on some MED heat. Stir CONSTANTLY to help it all dissolve. Add 2 TB of the whipping cream and stir it in. As soon as it's to a boil take it off the heat and let it sit for 5-10 mins to cool off. It may have a little skin on top but you can mix it back in. It should be liquidy.
Now mix in the gelatin stuff in with the other creamy mixture in the big mixing bowl (the one with the quark, cream cheese, etc). Now add the 1/2 lb. strawberry chunks/cubes.
In food processor or blender, dump in rest of all the whipping cream and mix it till it has stiff peaks. Fold this whipped cream under when adding to creamy mixture in mixing bowl.
Pour thick creamy mixture into springform pan, COVER, and let it cool overnight. (I just used a dinner plate to cover it and that was fine!)
Next day: Consider removing spring form pan momentarily to pre-slice to torte with dental floss before adding strawberries. Gelatin is thick and you may be afraid to remove pan's outer ring because you think it will tear it. You can avoid this tearing by loosening a bit with a plastic knife, or perhaps applying warm washcloths to outside of ring before removing.
Return springform to the torte to add strawberries. Slice remaining pound of strawberries and lay in cool pattern all over the top of the torte, laying berries on their sides.
When it's time to serve, gently remove from springform pan and wow your guests with this amazing dessert!
