Strawberry Torte (adapted from allrecipes.com)
8 oz. cream cheese, softened
3/4 cup minus 1 tablespoon white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (if you don't have this, use another teaspoon vanilla)
1 pint minus 2 tablespoons heavy whipping cream
2 12 oz packs ladyfinger cookies (you won't use them all, but 1 pack isn't enough)
1 1/2 16 oz. packs frozen strawberries
1 1/2 tablespoons corn starch
3/4 cup white sugar
1 envelope unflavored gelatin
In a sauce pan, cook 1 pack frozen strawberries and 1 tablespoon cornstarch until strawberries are soft and sauce is thick. Remove from heat and puree with 1 tablespoon cornstarch.
In a separate sauce pan, cook 1/2 pack frozen strawberries with 1/2 tablespoon corn starch. Puree with 1/4 cup sugar.
Whip cream cheese, sugar (1st measurement given above), and vanilla together.
In a separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Arrange ladyfingers around sides and bottom of an 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. I found that this was easiest by standing some one the side, then against them on the bottom, and repeating this until it was done.
Pour 1/2 of the filling into the pan, then another layer of ladyfingers. Take the smaller batch of strawberry sauce and pour it over the ladyfingers.
Pour remaining filling over sauce. Mix gelatin into larger batch of strawberry sauce. Pour over the filling.
Let cool for a little and decorate with fresh strawberries.
Chill until serving.
Peace and Dee Love,