OLD-FASHIONED CHERRY TORTE
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
RED VELVET CREAM TORTE
Prepare this decadent dessert easily by starting with Betty Crocker™ Super Moist™ white cake mix to make delicious layers of red velvet and cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
- Bake 27 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers for ease of cutting, if desired.
- In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another large bowl, beat cream cheese, powdered sugar, vanilla and salt with electric mixer on medium speed until blended. Fold in whipped cream.
- Trim rounded tops off 2 of the cakes. Cut each cake horizontally to make total of 6 layers. Reserve 1 layer with rounded top. On serving plate, place 1 cake layer bottom, cut side up; spread with about 1 cup of the frosting. Repeat with 4 more cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered in refrigerator. Garnish with raspberries and rosemary sprigs.
Nutrition Facts : Calories 370, Carbohydrate 84 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 520 mg
RED VELVET CREPES WITH CHEESECAKE FILLING
These made-from-scratch crepes are easy to prepare and packed with a fluffy cheesecake filling studded with mini chocolate chips.
Provided by Arlyn Osborne
Categories Cheesecake
Time 1h35m
Yield 12 crepes
Number Of Ingredients 21
Steps:
- Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
- Add about 3/4 teaspoon of red gel food coloring and blend until combined.
- Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
- Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
- Uncover the crepe batter and give it a quick whisk.
- Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
- Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
- Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
- Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
- Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
- Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.
Nutrition Facts : Calories 330.1, Fat 21.2, SaturatedFat 12.1, Cholesterol 89.4, Sodium 336.6, Carbohydrate 29.5, Fiber 0.9, Sugar 16.2, Protein 6.6
RED VELVET CHERRY CAKE
I made this for a party the other day and it was amazing. got from duncan hines I am attaching the easy red velvet recipe link as its not my own now in the usa i know you can just buy red velvet cake mix, so thats a quick option as well
Provided by Tabby Bartley
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 10
Steps:
- http://www.recipezaar.com/Easy-Red-Velvet-Cake-24561.
- (a red velvet recipe) or use box.
- Baking Instructions:
- Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
- Prepare, bake and cool cake according to directions.
- Combine cherry pie filling and almond extract in small bowl, stir.
- To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping and sides. Garnish with sliced almonds.
Nutrition Facts : Calories 4998.2, Fat 246.1, SaturatedFat 83.3, Cholesterol 654.5, Sodium 5052.4, Carbohydrate 649.9, Fiber 20.4, Sugar 288.5, Protein 67.3
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RED VELVET CREPE CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory DessertCalories 555 per serving
- In a blender, combine the milk, flour, eggs, sugar, vegetable oil, food coloring and cocoa until smooth. Let rest 30 minutes.
- Preheat a 9-inch skillet over medium low heat. Lightly grease with butter. Add ¼ cup crepe batter and use your wrist to swirl the batter around until it completely covers the bottom of the pan. After 1 minute, use a rubber spatula to loosen the edges of the crepe. Use the spatula or your fingers to flip the crepe and let it cook for 1 more minute. Slide crepe out of the pan and repeat. Let crepes cool completely.
- To make the filling, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and mix on low until combined, then increase speed to medium high and beat until smooth and light.
- To assemble the crepe cake, place 1 crepe on a cake stand or large plate. Cover with a few tablespoons of the filling, spreading it very thin. Repeat with remaining crepes and filling. Chill in the fridge for 30 minutes to firm up.
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