Cherry Almond Torte

  1. Heat oven to 350F
  2. Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray.
  3. In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes.
  4. Pour and spread batter evenly into pans.
  5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  6. Cool 10 minutes; remove from pans to cooling racks.
  7. Cool completely, about 30 minutes.
  8. Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch.
  9. Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil.
  10. Remove from heat to cool.
  11. In medium bowl, beat whipping cream on high speed until soft peaks form.
  12. Beat in cream cheese spread until fluffy.
  13. Reserve 1/2 cup whipped cream mixture for garnish.
  14. Stir almonds into remaining cream mixture.
  15. With serrated knife, cut each cake layer in half horizontally.
  16. To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream.
  17. Top with second half layer; spread with 1 cup cherry mixture.
  18. Top with third half layer; spread with 1 cup almond cream.
  19. Place remaining half layer on top.
  20. Spoon remaining cherry mixture on top of torte, spreading almost to edge.
  21. Frost side of torte with remaining 1 1/4 cups almond cream.
  22. Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip.
  23. Pipe cream around top edge of torte.
  24. Refrigerate about 2 hours before serving.
  25. Store in refrigerator.

yellow cake, water, vegetable oil, almond, eggs, cherry pie filling, cornstarch, whipping cream, cream cheese, almonds

Taken from www.food.com/recipe/cherry-almond-torte-282507 (may not work)

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