Swiss Cherry Cheese Torte Food

SWISS CHERRY TORTE CAKE MIX CAKE

Steps:

• Mix cake mix with egg whites, oil, and water. 4 egg whites are 1/2 a cup you could use egg beaters egg whites
• Add almond extract to batter.
• Remove 1/3 of the batter to another bowl; stir in 10 to12 drops red food coloring.( i used cherry juice ).
• Spoon pink and white batters alternately into two greased and floured 9x1-1/2 inch cake pans.
• Cut though batter with a knife to marble.
• Bake in 350 degree Fahrenheit oven for 25 to 30 minutes.
• Remove from pans.
• Stir together pie filling and grated orange peel.
• In another bowl mix Cool Whip with 8 to 10 drops red food coloring.
• Place one cake on a serving plate.
• Make a border of whipping topping on edge 1 inch wide and 1/2 inch tall; fill with 1/2 the cherry pie filling mixture.
• Top with second layer.
• Make another border of whipped topping; fill with remaining cherry pie filling mixture on top.
• Frost sides with remaining topping.
• Chill 3 hours.

SWISS CHERRY CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix with oil, water and eggs.
• Bake in 2 (8 inch) greased and floured round cake pans for 35 to 40 minutes.
• Cool.
• Split each layer into 2 thin layers.
• For frosting cream vanilla frosting, cream cheese and lemon juice.
• Spread frosting over cake layers, then cherry pie filling on top of frosting.
• Continue, ending with pie filling on top.
• Store cake in refrigerator.

CHERRY TORTE

Steps:

• 1. Visit my blog for step by step photos of the recipe! http://www.inthekitchenwithjenny.com/2010/06/cherry-torte.html

SWISS CHERRY BRUSCHETTA

Steps:

• In a large skillet, saute onions and garlic in oil until tender, about 6 minutes. Add the vinegar, brown sugar and garlic salt; reduce heat. Cook until onions are caramelized, 3-4 minutes. Stir in the cherries; cook until sauce is syrupy, about 5 minutes longer., Place toasted bread on a baking sheet; spoon cherry mixture evenly over toast. Sprinkle with cheese and parsley. Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.

ADDICTING DEEP DISH BROWNIES

Steps:

• For Brownies:.
• Preheat oven to 350°F.
• Grease an 8in square baking pan.
• In a large bowl, whisk together butter, sugar and vanilla.
• Whisk in eggs until well combined.
• In med bowl, stir together flour, cocoa, baking powder and salt.
• Gradually stir flour mixture into egg mixture until well combined.
• Spread into pan.
• Bake 35-40 minutes or until toothpick inserted in center come out clean but with crumbs attatched (brownie may sink in center).
• Do not overbake.
• Cool completely on wire rack.
• Frosting:.
• Meanwhile, melt chocolate, butter and water in a small saucepan over low heat, stirring occasionally.
• In a small bowl, stir together icing sugar and salt, stir into chocolate mixture.
• Stir in vanilla.
• Cool until frosting thickens slightly (about 30 minutes.).
• Spread frosting over cooled brownies.

CHERRY-GLAZED CHOCOLATE/CREAM CHEESE TORTE

Steps:

• Heat oven to 350 degrees. Grease bottom of 9-inch springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well.
• In a small bowl, stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well-blended. Spread into prepared pan.
• Bake 25-30 minutes or until cake is set. (Cake will be fudgey; wooden pick inserted in center will not come out clean.) Cool completely in pan on wire rack.
• Prepare cream layer as follows: In small mixer bowl, beat cream cheese and confectioners' sugar until well-blended. Fold in whipped topping and spread mixture over top of torte. Spread 1 cup cherry pie filling over cream layer; refrigerate 3 hours. With knife, loosen cake from side of pan; remove side of pan. Serve with some remaining pie filling around each slice of the torte, if desired. Cover and refrigerate leftover torte.

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.

SWISS ZUG CHERRY TORTE (ZUGER KIRSCHTORTE)

Steps:

• Nut Layer:.
• Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar.
• Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites.
• Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8" spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done.
• Biscuit Layer:.
• In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar.
• In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff.
• Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter.
• Using the same sized spring form as for the nut layer, grease or line with parchment then add batter.
• Bake for 20 minutes at 350°F.
• Butter Cream:.
• Beat the butter until creamy.
• Add the sugar and egg yolk and lastly the Kirsch.
• Divide into 3 portions.
• To Finish:.
• Let all the layers cool.
• Spread 1/3 of the butter cream on the nut layer.
• Stack a biscuit layer on top.
• Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream .
• Lay the second nut layer on top.
• Spread the remaining butter cream on top and on sides.
• Dust the top with the powdered sugar.
• Sprinkle the sides with nuts.
• Using a knife mark the top, powdered sugar in diamond.