Berries 'n' Cream Torte

Ingredients

• 1 cup(s) butter, softened
• 1 cup(s) sugar
• 2 eggs
• 2 cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• FILLING:
• 1/2 cup(s) sugar
• 4 1/2 teaspoon(s) confectioners' sugar
• 4 1/2 teaspoon(s) cornstarch
• 3 cup(s) heavy whipping cream
• 4 cup(s) sliced fresh strawberries
• 2 cup(s) fresh blueberries
• 2 cup(s) fresh raspberries

Preparation

1. • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
2. • Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
3. • Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.