Cherry Torte
1 10 3/4 ounce loaf frozen pound cake — thawed
1 pint cherry ice cream — softened
6 ounces cream cheese — softened
1/4 cup butter or margarine — softened
1 teaspoon almond extract
3 cups confectioners’ sugar
1/4 cup chopped pecans
maraschino cherries — optional
With a serrated knife, slice pound cake horizontally into two layers. Place bottom layer on a freezer-safe serving platter; spread with ice cream. Replace cake top; cover and freeze for at least 3 hours. For frosting, beat cream cheese, butter and extract in a mixing bowl until smooth. Gradually add sugar; beat until fluffy. Set aside 1/2 cup.
Remove torte from freezer; frost the top and sides. Cut a small hole in the corner of a plastic or pastry bag; insert a #20 star tip. Fill bag with reserved frosting; pipe around the bottom edge of torte. Cover and freeze for at least 1 hour. May be frozen up to 3 months. Remove from the freezer 10 minutes before serving. Sprinkle with pecans. Garnish with cherries if desired.
Yield: 8 servings.
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