Cherry Torte Food

CHERRY TORTE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add enough water to shape dough into a ball. , On a lightly floured surface, roll dough to fit a 12-in. pizza pan. Flute edges; prick bottom and sides with a fork. Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven. Reduce heat to 350°. , In a small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth; spread over crust. Bake for 10-12 minutes or until center is set. Cool completely on a wire rack. , Combine pie filling and almond extract; spoon over the cream cheese layer. Spread whipped topping over filling. Chill until ready to serve. Sprinkle with pecans.

OLD-FASHIONED CHERRY TORTE

Steps:

• Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.

EASY CHERRY DELIGHT DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

CHERRY TORTE CAKE

Steps:

• Mix oil and sugar together with mixer.
• Beat in 1 egg at a time until light and fluffy.
• Add remaining ingredients and mix well.
• Grease jelly roll pan (10 1/2 x 15 1/2).
• Pour 2/3 of the batter in pan.
• Spoon entire can of cherry pie filling over the batter in pan, then gently swirl through with a knife.
• Pour remaining batter over and gently swirl through with a knife.
• Bake 35-45 minutes at 350 degrees.
• Cool until warm, and then drizzle with a powdered sugar glaze (1 cup powdered sugar and a tbl. or so of milk, blended well with fork).

CHERRY TORTE

Steps:

• Beat egg whites and cream of tartar until stiff peaks form.
• Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
• Pour into a greased 9x13 baking dish.
• Bake at 350 degrees for about 25 minutes.
• Let crust cool completely.
• Beat whipping cream until it thickens.
• Add sugar and, if using, vanilla.
• Beat well.
• Cover crust with whipped cream mixture.
• Add cherry pie filling on top of whipped cream mixture.
• Refrigerate 2-3 hours.
• Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.

CHERRY TART

Steps:

• Heat oven to 350 degrees F/180 degrees C
• For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
• For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

SOUR CHERRY CHOCOLATE TORTE

Steps:

• Pre heat oven to 350 degrees, butter a 9" spring-form pan dust with ground almonds (or fine, dry unseasoned bread crumbs), shake out extra, set aside.
• Drain cherries, then spread in a single layer on several thicknesses of paper towel, while you continue to prepare the torte.
• Melt chocolate in double boiler or microwave, watch carefully, don't allow any water to get in the chocolate or it will seize.
• Cream the butter, add extracts and sugar, beat well; add eggs one at a time beating after each until mixed.
• On low add chocolate, beat until mixed, add almonds, then flour mixing just until incorporated.
• Spread about half or a little more of the batter into the pan (it is thick, using an offset spatula helps) place cherries one at a time over batter in a single layer, they can touch the sides, spoon and spread the remaining batter over the cherries, going slow helps prevent pull up.
• Bake 45 -50 minutes, the cake will be dry and crusty on top and a toothpick will come out clean. Cool for 15 minutes on a rack, then remove sides of the pan, let stand until almost cool ( to serve warm this is about 30 minutes).
• To remove bottom of the pan - cover cake with a rack and flip over, remove pan bottom - you may need to slip a thin spatula between the torte and pan bottom to loosen, cover cake with serving plate and flip back over ( I've been know to serve from the pan bottom, just keep your thin spatula handy).
• Note: Almonds should be finely ground in a blender or food processor, they should be almost powdery). Almond meal or almond flour (fancy names for ground almonds) can be found in some health food stores or at Trader Joes, though it can be very pricey under some labels. I prefer the freshness of grinding the almonds myself.
• Use real whipping cream unless you have dairy issues; a little kirsch added as you whip it is a nice touch.

CHERRY TORTE

Steps:

• In bottom of 9 x 13 pan (use glass for best presentation) mix flour, brown sugar, oleo and nuts. Mix like pie crust blending butter into flour. Bake at 350°F for 15 min. Cool and crumble with a fork. Remove 1 cup of mixture and save for the topping. Spread the remaining mixture in bottom of pan, pressing gently. Do not press down too firmly, crust should be crunchy and crumbly, not firm and tough. Wipe clean the inside of glass dish down to the mixture so that the next layer will show through.
• In separate bowl, mix 1 large package Dream Whip with milk as indicated on package, and 2 Tbsp. (clear) vanilla. Use clear vanilla if you want the filling to be perfectly white. Whip as directed. In another bowl mix 1 cup powdered sugar and softened Philadelphia Cream Cheese. Mix with mixer till creamy. Add prepared Dream Whip mix to cream cheese mixture and beat well. Spread this mixture over the crumbs in the bottom of your 9 x 13 pan.
• Carefully dribble 1 or 2 cans of cherry pie filling onto the cream cheese/Dream Whip base, spread gently bringing up a little of the creamed cheese mixture occasionally for looks. Sprinkle the remaining crumb and nuts mixture on top, cover and refrigerate overnight before serving.

CHOC-CHERRY FUDGE TORTE WITH CHERRY SORBET

Steps:

• For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
• Mix the cherries and the brandy and leave to soak for a few hrs.
• Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
• Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

CHOCOLATE CHERRY TORTE

Steps:

• Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside. , In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. , Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving.