Door County Sour Cherry Torte

Cake:
1 cup sugar
2 tablespoons butter
1 egg, all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 cups sour cherries, juice drained and reserved for sauce
1/2 cup chopped walnuts

Cream Layer:
1 pint whipping cream
2 tablespoons sugar
2 teaspoons vanilla

Sauce:
1 cup cherry juice
1/2 cup sugar
2 tablespoons butter
1 tablespoon cornstarch

Make cake by creaming sugar, butter and egg together. Add flour, salt and soda; mix. (Batter will be very stiff.) Add cherries and nuts.

Spread in a greased 9×13 baking pan or large springform pan.

Bake at 350° for 30 minutes or 1 hour in springform. Cool.

Prepare cream layer by whipping cream, sugar, and vanilla until thick. Spread over cool cake; refrigerate.

Cook sauce by combining all ingredients in small pan over medium heat. Cook until thick; cool thoroughly. Spoon over cream layer in decorative pattern. Refrigerate until serving.


Baker’s Secret Signature Springform Pan, 10-Inch

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