Ginger-Pear Torte

Freshly whipped cream adds a delightfully rich finish to many desserts. It's easy to make if you know a few tricks. Be sure the cream is fresh (check the sell-by date) and is not ultrapasteurized; it will whip higher. Chill the cream well and beat it in a deep chilled bowl with a chilled whisk or electric mixer beaters. Beat just until soft or stiff peaks form, but do not overbeat or the cream will turn into butter. Once whipped, the cream will hold for about 30 minutes, covered and refrigerated.
Average Customer Rating:
4 out of 5
4
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Ginger-Pear Torte
Review 1 for Ginger-Pear Torte
4 out of 5
4 out of 5
WSCookingFan
Syracuse
December 3, 2011
Would You Recommend? Yes
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Tasty Torte But...
December 3, 2011
I made this torte but my first attempt to make the top and bottom did not come out right. I mixed the ingredients as the recipe called for. The top and bottom didn't seem to grow up the pan, but tried to expand horizontally. This left them warped looking. It was upsetting and funny at the same time. The second attempt I mixed the yolks with the ingredients and whipped the whites then folded it together and that worked much better. This torte is much better if you let it sit for a day or two. I do recommend it!
Pros: Impressive, Will Make Again, tastes amazing after a day or two
Cons: recipe step change needed
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