Red Velvet Cherry Torte Recipes

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.

RED VELVET HEART TORTE

Steps:

• Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to within 1 in. of edges. Cover and refrigerate until serving.

RED VELVET TORTE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending melted chocolate and food coloring into cake batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
• Cut each cake horizontally in half. Stack cake layers on plate, spreading cream cheese mixture between layers and onto top of cake. Sprinkle with nuts.

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 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.

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.

CHERRY TORTE

Steps:

• Beat egg whites and cream of tartar until stiff peaks form.
• Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
• Pour into a greased 9x13 baking dish.
• Bake at 350 degrees for about 25 minutes.
• Let crust cool completely.
• Beat whipping cream until it thickens.
• Add sugar and, if using, vanilla.
• Beat well.
• Cover crust with whipped cream mixture.
• Add cherry pie filling on top of whipped cream mixture.
• Refrigerate 2-3 hours.
• Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
• In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.