Cherry Almond Torte Recipes

CHERRY-ALMOND TORTE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box, using cold water and adding almond extract with the water. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Run knife around edges of cake; remove from pan. Cut cake to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long serrated knife.)
• On serving plate, place bottom layer. Spoon 2/3 cup of the marshmallow creme by heaping teaspoonfuls onto bottom layer. Spoon 1 cup of the pie filling between spoonfuls of marshmallow creme. Sprinkle with half of the almonds. Place other layer on top. Spoon remaining marshmallow creme and pie filling on top of cake, allowing pie filling to drizzle down sides. Sprinkle with remaining almonds. Store covered in refrigerator.

CHERRY-ALMOND STREUSEL TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

CHERRY ALMOND TORTE

Steps:

• Heat oven to 350°F
• Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes. Pour and spread batter evenly into pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to cooling racks.
• Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch.
• Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil.
• Remove from heat to cool.
• In medium bowl, beat whipping cream on high speed until soft peaks form.
• Beat in cream cheese spread until fluffy.
• Reserve 1/2 cup whipped cream mixture for garnish.
• Stir almonds into remaining cream mixture.
• With serrated knife, cut each cake layer in half horizontally.
• To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream.
• Top with second half layer; spread with 1 cup cherry mixture.
• Top with third half layer; spread with 1 cup almond cream.
• Place remaining half layer on top.
• Spoon remaining cherry mixture on top of torte, spreading almost to edge.
• Frost side of torte with remaining 1 1/4 cups almond cream.
• Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip.
• Pipe cream around top edge of torte. Refrigerate about 2 hours before serving.
• Store in refrigerator.

BROWN BUTTER ALMOND TORTE WITH SOUR CHERRY SAUCE

Steps:

• To make the torte:
• In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.
• Preheat oven to 375°F. Butter and flour a 9-inch round cake pan, knocking out excess flour.
• In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt.
• In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.
• Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean.
• Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. (Torte may be made 1 day ahead and kept in an airtight container at room temperature.)
• Serve cake with sauce.
• To make the sauce:
• Working over a heavy saucepan pit cherries. In pan bring cherries, sugar, and water to a boil. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce 2 minutes and cool to room temperature. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.) Makes about 3 cups.