Duchess Torte Recipe
This Duchess Torte recipe is easily right at the top of my favorite list. The European people couldn't have come up with a better dish than this Duchess Torte, specially when it comes to culinary creativity. If you always go for Diabetic dishes, then you should definitely try Duchess Torte. It is most popularly enjoyed as a Dessert. Was it you or the fragrance of Duchess Torte that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1 loaf angel food cake, ready-made
1 pkg. Estee 4-in-l Frosting Mix
1 tsp cherry flavoring
2 cup prepared nondairy whipped topping
1 cup pitted dark cherries
1/4 cup crushed pineapple, well drained
1/4 cup chopped almonds
Directions
Slice cake into four layers.
Prepare frosting mix as directed on package, adding the 1 t. (5 mL) cherry flavoring.
Allow frosting to cool.
Beat cooled frosting slightly to loosen.
Gently fold frosting into the nondairy whipped topping.
Reserve 1/2 c. (125 mL) of the frosting-topping mixture for top of cake.
Quarter cherries; then set aside 6 to 10 for top decoration.
Fold remaining cherries and the pineapple and almonds into non-reserved frosting-topping mixture.
Fill layers.
Spread top of cake with reserved frosting; then decorate with reserved cherries.
Refrigerate.
Prepare frosting mix as directed on package, adding the 1 t. (5 mL) cherry flavoring.
Allow frosting to cool.
Beat cooled frosting slightly to loosen.
Gently fold frosting into the nondairy whipped topping.
Reserve 1/2 c. (125 mL) of the frosting-topping mixture for top of cake.
Quarter cherries; then set aside 6 to 10 for top decoration.
Fold remaining cherries and the pineapple and almonds into non-reserved frosting-topping mixture.
Fill layers.
Spread top of cake with reserved frosting; then decorate with reserved cherries.
Refrigerate.
