Cherry Cream Torte Recipe - Cooking Index
Cherry Cream Torte Recipe - Cooking Index
| 2 | Each lady fingers | |
| 2 tablespoons | 30ml | White grape or apple juice |
| 8 oz | 227g | Cream cheese - softened |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 teaspoon | 5ml | Almond extract - divided |
| 2 cups | 474ml | Whipping cream - whipped |
| 21 oz | 596g | Cherry pie filling |
| Toasted almonds and additional | ||
| Cream - optional |
Split lady fingers lengthwise; brush with juice. Place a layer of lady fingers around the sides and over the bottom of a lightly greased 9" Springform pan.
In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream.
Spread half over crust. Arrange remaining lady fingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight.
Combine the pie filling and remaining extract; spread over the cream cheese layer. Chill for at least 2 hours.
To serve, remove sides of pan. Garnish with almonds and whipped cream if desired.
Source:
TASTE OF HOME DEC/JAN 1996
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