Recipe for cooking white lily white chocolate cherry torte

Desserts to Go with Coffee and Tea :: Tortes and Trifles

White Lily White Chocolate Cherry Torte

Source: whitelily.com

Note: When splitting cake layers horizontally, insert wooden picks around the cake layer halfway up the side. Using the wooden picks as a guide, carefully slice through the layer.

3 (2 ounce) squares white chocolate
2 1/2 c. White Lily Flour
1 1/4 c. sugar
3/4 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk or sour milk*
1/2 c. butter or butter replacement, softened
4 egg whites
1 tsp. vanilla extract or flavoring

4 (2 ounce) squares white chocolate
4 (3 ounce) pkg. cream cheese, softened
3/4 c. butter or butter replacement, softened
1 tsp. vanilla extract or flavoring
3 c. powdered\sugar

2 c. cherry preServes approximately
3/4 c. sliced almonds

Preheat oven to 350 degrees F. Grease two 9-inch round pans. Line bottom of pans with wax paper cut to fit. Grease the paper and flour pans.

Melt 3 squares white chocolate over low heat or microwave on medium (50% power) for 2 to 4 min., stirring several times. Cool and set aside.

Thoroughly combine flour, sugar, salt and baking soda in large mixer bowl. Add milk and butter or margarine and mix on low speed until dry ingredients are moistened. Continue beating at medium speed two min.. Add melted chocolate and blend thoroughly. Evenly spread batter into greased pans. Tap pans on counter several times to remove air bubbles. Bake 25 to 30 min. or until a wooden pick inserted near center comes out clean. (This cake does not develop a typical brown surface.) Cool on wire rack 15 min. before removing from pans. Finish cooling on wire rack.

To prepare frosting, melt 4 squares of white chocolate over low heat or microwave on medium (50% power) for 2 to 4 min., stirring several times. Cool.

In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter or margarine and vanilla extract or flavoring and blend thoroughly. Gradually add sugar and beat until smooth and fluffy.

To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 c. cherry preServes approximately and sprinkle with 3 Tbsp. almonds. Spread with 3/4 c. frosting. Repeat with 2 more layers. Top with last layer and spread with remaining preServes approximately. With remaining frosting, frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle with remaining almonds. Refrigerate until served. Store in refrigerator.

Makes approximately 16 servings.

* For sour milk add 1 Tbsp. lemon juice to 1 c. of milk.