You are here

Cherry Cream Torte

Chef.at.Home's picture
Ingredients
  Lady fingers 6 Ounce (2 Packages)
  White grape juice/Apple juice 2 Tablespoon
  Cream cheese 8 Ounce, softened (1 Package)
  Sugar 2⁄3 Cup (10.67 tbs)
  Almond extract 1 Teaspoon (Divided)
  Whipping cream 2 Cup (32 tbs), whipped
  Canned cherry pie filling 21 Ounce (1 Can)
Directions

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-in.spring-form 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.
Refrigerate for at least 2 hours.
To serve, remove sides of pan.
Garnish with almonds and whipped cream if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Cake
Interest: 
Everyday

Rate It

Your rating: None
4.108335
Average: 4.1 (12 votes)