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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Cream Torte Recipe

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This recipe for Cherry Cream Torte is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pgs (3 oz each) lady fingers
2 tbsp apple juice
1 8oz cream cheese, softened
2/3 cup sugar
1 tsp almond extract, divided
2 cups whipping cream, whipped
1 21oz can cherry pie filling
Toasted sliced almonds and additional whipped cream, optional
Directions:
Directions:
Split lady fingers lengthwise; brush with juice. Place a layer of lady fingers around sides and over bottom of lightly greased 9 in springform pan. Mix, cream cheese until smooth, add sugar and 1/2 tsp extract. Beat on med for 1 minute. Fold in whipped cream. Spread half over crust. Arrange remaining lady fingers in a spoke like fashion. Spread evenly with remaining cream cheese mixture. Cover and chill overnight. Combine pie filling and remaining extract; spread over cream cheese layer. Chill for at least 2 hours. To serve, remove sides of pan and garnish with almonds and whipped cream if desired
Number Of Servings:
Number Of Servings:
16-18

 

 

 

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