Cherry Cream Torte Recipe

Cherry Cream Torte Recipe Cherry Cream Torte Recipe photo by Taste of Home Rating 5

When you set this gorgeous dessert on the table, your guests will sing your praises. You're the only one who has to know how simple it is to prepare. -Mary Anne McWhirter, Pearland, Texas

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Cherry Cream Torte Recipe
  • Prep: 20 min. + chilling
  • Yield: 16-18 Servings
20 20

Ingredients

  • 2 packages (3 ounces each) ladyfingers
  • 2 tablespoons white grape or apple juice
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 1 teaspoon almond extract, divided
  • 2 cups heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling
  • Toasted sliced almonds and additional whipped cream, optional

Directions

  • Split ladyfingers lengthwise; brush with juice. Place a layer of ladyfingers around the sides and over the bottom of a lightly greased 9-in. springform pan.
  • In a large 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 ladyfingers 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. Yield: 16-18 servings.

Nutritional Facts 1 serving (1 slice) equals 221 calories, 15 g fat (9 g saturated fat), 67 mg cholesterol, 60 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cherry Cream Torte in Taste of Home December/January 1996, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cherry Cream Torte

Cherry Cream Torte Recipe

Cherry Cream Torte

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(1-2) of 2 reviews

Reviewed on Aug. 15, 2011 by deb-52

best recipe ever, easy to make and when you bring it anywhere people think its beautiful and light to eat.

Reviewed on Dec. 18, 2009 by pjincze

This recipe is not only gorgeous but absolitley delicious. I have made it several times using the apple juice.

 
 

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