Cherry-Almond Torte

Name: Cherry-Almond Torte
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 59 milliliters sliced almonds, toasted; 1 box Betty white angel food cake mix; 595 grams can cherry pie filling; 237 milliliters marshmallow creme; 296 milliliters cold water

Cherry-Almond Torte might be just the dessert you are searching for. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 245 calories. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up marshmallow creme, almonds, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes.

Instructions

Move oven rack to lowest position (remove other racks).

Equipment you will use

Oven

Heat oven to 350F. Make cake mix as directed on box, using cold water and adding almond extract with the water.

Ingredients you will need

Almond Extract

Cake Mix

Water

Equipment you will use

Oven

Pour into ungreased 10-inch angel food (tube) cake pan.

Equipment you will use

Cake Form

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

Equipment you will use

Oven

Frying Pan

Run knife around edges of cake; remove from pan.

Equipment you will use

Knife

Frying Pan

Cut cake to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long serrated knife.)

Equipment you will use

Serrated Knife

Toothpicks

On serving plate, place bottom layer. Spoon 2/3 cup of the marshmallow creme by heaping teaspoonfuls onto bottom layer. Spoon 1 cup of the pie filling between spoonfuls of marshmallow creme.

Ingredients you will need

Marshmallow Cream