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Saturday, 15 June 2013

Cherry Cream Torte Recipe

  • Prep: 20 min. + chilling
  • Yield: 16-18 Servings
2020

Ingredients

  • 2 packages (3 ounces each) ladyfingers
  • 2 tablespoons white grape or apple juice
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 1 teaspoon almond extract, divided
  • 2 cups heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling
  • Toasted sliced almonds and additional whipped cream, optional

Method


  • Split ladyfingers lengthwise; brush with juice. Place a layer of ladyfingers around the sides and over the bottom of a lightly greased 9-in. springform pan.
  • In a large 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 ladyfingers 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. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Yield: 16-18 servings.
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