It was a happy sunny morning on Thursday, April 23 with a warm welcome by the producer, staff and co-hosts of the NBC affiliate, WCNC-TV Charlotte. Charlotte Today, co-hosted by Colleen Odegaard and Eugene Robinson, led the cooking segment as the cooking demonstration began in the making of a ‘Gluten-free Strawberry Cream Torte’ in celebrating ‘sweetness’ in honor of Mother’s Day.
It was a ‘sweet’ morning!
A BIG Thank You! to all of my new friends at Charlotte Today for the opportunity to join them and I look forward to returning on June 8. See you then!
Gluten-Free Strawberry Cream Torte
Crust:
½ cup unsalted butter, softened to room temperature
2 Tablespoons sugar
1 teaspoon pure vanilla extract
¾ cup brown rice flour
2/3 cup pecans, finely chopped
Filling: 8 ounces cream cheese, softened to room temperature
1/3 cup sugar
1 egg
1 teaspoon pure vanilla extract
Topping:
2 pints fresh ripe strawberries, washed, dried, stems removed
1 Tablespoon sugar
Preheat oven to 350 degrees F.
To prepare the crust, mix together the butter and 2 Tablespoons of sugar, blend until light and fluffy. Add the vanilla, flour and nuts. Press into a 9-inch tart or pie pan and bake for 10 minutes (or until set and lightly brown) at 350 degrees. Cool.
Reduce oven temperature to 325 degrees and prepare the filling. Mix the cream cheese and 1/3 cup sugar until well combined. Add the egg and vanilla extract and mix until fluffy. Pour the filling over the cooled crust and bake for approximately 30 minutes. The filling should be set but not brown. Cool cheese torte completely and arrange fresh strawberries cut side down and sprinkle with sugar. Chill for at least 3 hours and serve.
ENJOY!
Compliments: Cynthia Ferich
