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Cherry Cream Torte Recipe
|Lady fingers||6 Ounce (2 Packages)|
|White grape juice/Apple juice||2 Tablespoon|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Almond extract||1 Teaspoon (Divided)|
|Whipping cream||2 Cup (32 tbs), whipped|
|Canned cherry pie filling||21 Ounce (1 Can)|
Serving size: Complete recipe
Calories 3771 Calories from Fat 2120
% Daily Value*
Total Fat 237 g365.1%
Saturated Fat 150 g749.8%
Trans Fat 0 g
Cholesterol 912.3 mg
Sodium 982.5 mg40.9%
Total Carbohydrates 350 g116.5%
Dietary Fiber 9 g36.1%
Sugars 170.8 g
Protein 19 g38.1%
Vitamin A 94.5% Vitamin C 112.7%
Calcium 69.2% Iron 20.4%
*Based on a 2000 Calorie diet
Place a layer of lady fingers around the sides and over the bottom of a lightly greased 9-in.spring-form pan.
In a mixing 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 lady fingers 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.