White chocolate cherry torte
White chocolate cherry torte recipe in the cake category
Recipe ingredients:
- 3 squares, 2 ounces each, white chocolate
- 2 1/2 cups granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk or sour milk
- 1/2 cup butter or margarine, softened
- 4 egg whites
- 1 teaspoon vanilla extract
- 4 squares, 2 ounces each, white chocolate
- 12 ounces cream cheese, softened
- 3/4 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar
- 2 cups cherry preserves
- 3/4 cup sliced almonds
Recipe method:
- Preheat oven to 350 degrees F.
- Grease two 9 inch round pans.
- Line bottom of pans with wax paper cut to fit.
- Grease the paper and flour pans.
- Melt 3 squares white chocolate over low heat or microwave on medium for 2 to 4 minutes, stirring several times.
- Cool and set aside.
- Thoroughly combine flour, sugar, salt and baking soda in large mixer bowl.
- Add milk and butter or margarine and mix on low speed until dry ingredients are moistened.
- Continue beating at medium speed two minutes.
- Add melted chocolate and blend thoroughly.
- Evenly spread batter into prepared pans.
- Tap pans on counter several times to remove air bubbles.
- Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.
- This cake does not develop a typical brown surface.
- Cool on wire rack 15 minutes before removing from pans.
- Finish cooling on wire rack.
- To prepare frosting, melt 4 squares of white chocolate over low heat or microwave on medium for 2 to 4 minutes, stirring several times. Cool. In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter or margarine and vanilla and blend thoroughly.
- Gradually add sugar and beat until smooth and fluffy.
- Slice each layer in half horizontally to make 4 layers.
- Place 1 layer on serving plate.
- Spread with 1/2 cup cherry preserves and sprinkle with 3 tablespoons almonds.
- Spread with 3/4 cup frosting.
- Repeat with 2 more layers.
- Top with last layer and spread with remaining preserves.
- With remaining frosting, frost sides of cake and pipe or mound a border around top edge of cake.
- Sprinkle with remaining almonds.
- Refrigerate until served.
- Store in refrigerator.
- For sour milk add 1 tablespoon lemon juice to 1 cup of milk.
Tags: white, chocolate, cherry, torte, recipe, cake, recipes, cooking