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miércoles, 28 de diciembre de 2011

Cherry Angel Torte


4 cups fresh cherries
1 10 inch angel food cake
French Cream Filling
1/2 cup heavy cream
2 tbsp sugar

Pit and half 2 cups of cherries, chill.  Pit and chop remaining cherries.  Slice cake to make 3 layers.  Prepare creme filling.  Fold chopped cherries into cream filling.  Spread half of filling on each of two layers and top with 3rd layer.  Whip cream and sugar.  Spread over top.  Arrange cut cherries on top.

French Creme Filling

1/2 cup sugar
3 tablespoons fluor
2 tablespoons cornstarch
1/2 tsp salt
1 3/4 cup milk
2 egg yolks
1 tsp vanilla
1/2 cup heavy cream whipped

Combine sugar, fluor, cornstarch and salt.  Gradually stir in milk.  Cook over medium heat, stirring constantly until mixture thickens and boils, cook and stir 2 minutes.  Stir a little hot mixture into egg yolks.  Return to hot mixture.  Bring just to boiling, stirring constantly.  Cool.  Add vanilla, chill.  Beat smooth, fold in whip cream.

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