Cherry Red Velvet Crepe Torte Recipes

RED VELVET-CHERRY CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
• Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
• In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
• Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
• Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
• Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.

RED VELVET CREPE CAKES

Steps:

• In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth., To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries.

RED VELVET CAKE, CHERRY RECIPE - (3.8/5)

Steps:

• 1.Preheat oven to 350ºF. Grease and flour 3 round 8-inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve ½ cup of the syrup. 2.In a large mixing bowl, add cake mix, buttermilk, ½ cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans. 3.Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes. 4.Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes. 5.Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth. 6.Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 ½ cups of the confectioners' sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy. 7.To Frost: Place one cake layer on a serving platter and spread with frosting, top with Cherries. Place the second layer on the first and frost. Place the 3rd cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake

RED VELVET CREAM TORTE

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.

RED VELVET CHERRY TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Prepare, bake and cool cake according to package 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. Garnish with sliced almonds.

RED VELVET CHERRY TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Prepare, bake and cool cake according to package 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. Garnish with sliced almonds.

CHERRY CREAM TORTE

Steps:

• Split ladyfingers lengthwise; brush with juice. Place a layer of ladyfingers around the sides and over the bottom of a lightly greased 9-in. springform pan. , In a large bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust. , Arrange remaining ladyfingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight. , Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired.

RED VELVET CHERRY CAKE

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.