You are here

Hungarian Cherry Torte

Canadian.Recipes's picture
Ingredients
  Blanched almonds 2⁄3 Cup (10.67 tbs), grated
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Egg yolks 6
  Sugar 1⁄3 Cup (5.33 tbs)
  Lemon juice 3 Tablespoon
  Egg whites 6
  Sugar 3 Tablespoon
  Canned dark sweet cherries 28 Ounce, drained and cut in halves, (Two 14 Ounce Can)
  Egg whites 3
  Sugar 6 Tablespoon
  Blanched almonds 1⁄4 Cup (4 tbs), toasted and coarsely chopped
  Sugar 2 Tablespoon
Directions

For torte: Blend the grated almonds and bread crumbs.
Divide into four portions; set aside.
Put the egg yolks, 1/3 cup sugar, and lemon juice into a small bowl.
Beat until very thick; set aside.3.
Using a clean bowl and beater, beat the egg whites until frothy.
Add the 3 tablespoons sugar gradually, continuing to beat until stiff peaks are formed.
Gently fold egg yolk mixture and 1 portion of the crumb mixture into beaten egg whites until batter is only partially blended.
Repeat with remaining crumb mixture, folding in one portion at a time.
Finally, fold just until blended; do not overmix.
Turn batter into an ungreased 9-inch spring-form pan and spread evenly to edges.
Gently place cherries, cut side down, evenly over top.
Bake at 350°F about 40 minutes, or until torte tests done.
Set on wire rack; cool in pan 15 minutes.
Remove only the side section of the pan; cool torte completely.
For meringue: Using a clean bowl and beater, beat the egg whites until frothy.
Add the sugar gradually, continuing to beat until stiff peaks are formed.
Transfer torte to a baking sheet.
Completely cover sides and top of torte with the meringue.
Mix topping ingredients together and sprinkle evenly over top of meringue.
Bake at 350°F 10 to 15 minutes, or until meringue is delicately browned.
Cool torte and transfer to a cake plate.
Before cutting, dip knife blade into hot water; wipe blade after each cut.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

Rate It

Your rating: None
4.02143
Average: 4 (14 votes)