Strawberry Cheesecake Torte
1 package (16 ounces) pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package (3 ounces) strawberry gelatin
1/4 cup seedless strawberry jam
1 package (8 ounces) cream cheese, softened
1/3 cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries
Preheat oven to 400°F. Line stoneware bar pan with 13-inch piece of parchment
paper. Prepare cake mix according to package directions; pour into pan,
spreading evenly. Bake 15-18 minutes or until cake tester inserted in center
comes out clean; cool 10 minutes. Carefully lift cake onto cooling rack; cool
In small micro-cooker, microwave water on HIGH 1-2 minutes or until boiling. Add
gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto
smooth side of large cutting board; remove paper. Prick cake at 1/2-inch
intervals. Brush cake evenly with all but 2 tablespoons of the gelatin mixture.
Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3
Zest lemon; set aside. Juice lemon to measure 2 tablespoons juice. In a bowl,
combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until
smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle
with pudding mix; mix well. (Mixture will be very thick.)
Place one cake layer on a platter. Attach open star tip to a decorator; fill
with filling mixture. Pipe a straight border around edge of cake layer. Place 4
scoops of filling down center; spread evenly to border. Top with second cake
layer. Repeat filling as above. For third layer, pipe a decorative border around
edge. Spread any remaining filling down center.
Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries and
slice. Place strawberries and reserved gelatin mixture in a bowl; mix gently.
(If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.)
Spoon strawberries over top of cake; sprinkle with reserved lemon zest.