Holiday Torte

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Ingredients

  • 1 10 – 12 oz. pound cake
  • 1 cup ricotta cheese
  • 1/4 cup plus 2 tablespoons confectioners sugar
  • 1/4 cup chopped dried cherries
  • 1/4 cup plus 2 tablespoons chopped pistachio nuts
  • 1 tablespoon orange juice
  • 1 cup whipping cream
  • 1 tablespoon Brownwood Farms Cherry Raspberry Preserves

Directions

  1. Cut cake crosswise into 3 equal layers.  Combine ricotta cheese, 1/4 cup sugar, the dried cherries, 1/4 cup pistachios and orange juice.
  2. Place one cake layer on a plate.  Spread with half of the cheese mixture.  Top with the second layer and spread the remaining cheese mixture.  Top with remaining cake layer.
  3. Beat whipping cream and remaining 2 tablespoons sugar until almost stiff.  Set aside 1/2 cup; frost cake with remaining mixture.
  4. Place reserved whipped cream in a pastry bag with star tip.  Pipe diagonal lines onto top of cake.  Pipe around top edge of cake.
  5. Spoon preserves and remaining 2 tablespoons pistachios in alternate lines on top of cake.  Refrigerate about 1 hour or up to 4 hours.  Cut into slices to serve.

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